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Roasted Cod with Pesto & Parmesan Crust

Denise Van Outen
Recipe by Denise Van Outen

Tip: Cooking Mode

Try our super simple cooking mode. Ideal when you’re busy running around the kitchen

  • Prep 10 mins
  • Total 27 mins
  • Easy
  • Serves 2

Compatible with

Allergies

  • Contains Fish
  • Contains Milk/Dairy
  • Contains Tree Nuts

Tip: Allergy Advice

This dish contains the following allergens: Fish, Milk/Dairy, Tree Nuts

Cooking mode

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  • 150g - 170g cod fillet per person
  • 1 red pepper, deseeded
  • 1 yellow or orange pepper, deseeded
  • 2 large courgettes
  • Half a butternut squash
  • 6 mini corn cobbettes
  • 2 red onions
  • 1 pack cherry tomatoes on vine
  • Red pesto (see recipe)
  • Smoked paprika
  • Sea salt and pepper
  • Olive oil
  • Grated parmesan
  • Stale or packet breadcrumbs

For the red pesto

  • 200g sun dried tomatoes
  • 200g jarred roasted red peppers
  • 1 garlic clove
  • 50g pine nuts
  • 50g grated parmesan
  • 50ml extra virgin olive oil
  • Sea salt and black pepper

Utensils

  • Step 1

    First off, prepare the pesto. You can use your food processor to chop the tomatoes, peppers, basil, crushed garlic, extra virgin olive oil and pine nuts until a smooth paste is formed, then stir through grated Parmesan. Alternatively you can chop down the tomatoes and peppers coarsely and place in a pestle and mortar with crushed garlic, basil and pine nuts, and grind to a paste and then add olive oil and Parmesan

  • Step 2

    If you feel the paste is too thin then add a little cold water to loosen and add salt and pepper to taste

  • Step 3

    Next prepare the cod and veg! Chop the peppers, peeled onions and half peeled butternut squash into 2 to 3 cm pieces

  • Step 4

    Then split the mini corn in half-length ways

  • Step 5

    Cut off the end of the courgettes and then slice 1cm pieces as they will lose thickness whilst roasting

  • Step 6

    Put these plus the tomatoes (taken off the vine) into a tray, add 4 tbsp olive oil and mix

  • Step 7

    Then add a generous sprinkle of smoked paprika, sea salt and black pepper, stir through and place to the side

  • Step 8

    Get your 2 cod fillets/portions and rub in a little olive oil into flesh and skin and then lay skin side down.
    Get your freshly made or jarred red tomato pesto and put a large heaped tbsp on each cod portion and spread evenly
    A bowl and add 1 part breadcrumbs to 2 part grated Parmesan (or even a 50/50 mix if you prefer) but enough to cover both cods generously on top of the pesto.

  • Step 9

    Get your freshly made red tomato pesto and put a large heaped tbsp on each cod portion and spread evenly

  • Step 10

    In a bowl add 1 part breadcrumbs to 2 part grated Parmesan (or even a 50/50 mix if you prefer). Mix together and then put on to the cod pieces, enough to cover both generously on top of the pesto

  • Step 11

    Now we add the vegetables to zone 2 tray with the crisper plate removed and place back in air fryer

  • Step 12

    Remove crisper plate from zone 1 and place a cod portion either end leaving space in the middle to allow you to pick up crisper plate using built in handle

  • Step 13

    Now get 2 pieces of tin foil big enough to lightly cover the cod portions individually and tuck under the edges of the portions to hold in place as if not the circulated air within the compartment will blow the foil off during the cooking process

  • Step 14

    Now place the drawer back into zone 1

  • Step 15

    Now for the easy part! Zone 1 is the default zone so all you need to do is press roast button then set temperature for 180c and time for 15 mins

  • Step 16

    Now press zone 2 button and press roast again and set temperature for 180 and time for 17 mins

  • Step 17

    Press sync and then start and pour yourself a drink of choice and wait for next step!

  • Step 18

    After 6 mins of veg cooking open draw and stir veg, pulling the bottom half to the top and repeat 6 mins after that

  • Step 19

    When the cod has 5 mins left open draw and carefully remove the foil and put draw back in zone 1. The air fryer will pause the time when you remove cooking trays and start again when replaced

  • Step 20

    Once cooking times finish together on sync mode serve to plates and you can even add some cooked brown rice to the roasted veg to make a jumble

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