Salsa verde cod tray bake

Easy to prepare, easy to love, and packed with nutrients.

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55-60 minutes
Serves 2
4 of 5 a day

Nutrition: Per serving

Kcal316
Fat6.1g
Salt0.43g
Sugar12g

Recipe by: Gopi Chandratheva | Registered nutritionist

Fresh fish, vibrant herbs, and roasted veg.

Ingredients

180g green beans, tips trimmed and cut into halves
200g jersey royal potatoes, cut into halves
1 teaspoon olive oil
2 cod fillets

Tomato sauce:

1 teaspoon olive oil
4 cloves garlic, chopped
250g cherry tomatoes, cut into halves
200g chopped tinned tomatoes
150ml water
1 teaspoon paprika

Salsa verde:

20g fresh coriander
20g fresh parsley
2 teaspoons garlic, chopped
½ lemon juiced
2 teaspoons pesto
2 tablespoons water
1 tablespoon olive oil

Method

Preheat the oven to 180°C, gas mark 4.
Add the potatoes and green beans to a dish. Coat with a teaspoon of olive oil, and bake for about 25 minutes until the potatoes are almost cooked.
For the tomato sauce, heat oil in a pan and sauté the garlic. Add the cherry tomatoes and cook until soft. Add the chopped tomatoes, water and paprika, and simmer for 15 minutes until the mixture slightly thickens.
For the salsa verde, blend all the ingredients until grainy, not too thick or smooth, to spread over the cod.
Pour the tomato sauce over the green beans and potatoes, gently mix, and spread it over the cod.
Make gaps in between the vegetables and place the cod fillets, spreading the salsa verde over each fillet.
Bake for another 15 minutes until the cod is cooked.

Instead of cod you could use salmon in this recipe. You can also add sweet potatoes, other green vegetables such as broccoli or you can also have it with a side salad or some garlic bread.