The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Baked Pesto Cod with Tomato Broth & Quinoa Salad
Fragrant basil pesto is so versatile. Here it makes an easy flavouring for sustainably sourced baked cod. Serve the delicate fish over British quinoa and an umami-rich broth. Garnish with crisp sliced radishes and torn mint for freshness. Easy and oh-so-delicious.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4 radish
- 1 handful of fresh mint (use half)
- 2 garlic clove
- 1 cod fillet (skin off) (Fish)
- 80g baby spinach (use half)
- 1 shallot (use half)
- 2 tsp cornflour (use half)
- 110g baby tomatoes (use half)
- 80g quinoa (use half) (quinoa (100%))
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
Nutritional Information
Calories: 490
Protein: 46g
Carbs: 34g
Fat: 20g
Ingredients
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 2 tsp cornflour
- 1 shallot
- 4 radish
- 110g baby tomatoes
- 2 garlic clove
- 80g quinoa (quinoa (100%))
- 2 cod fillets (skin off) (Fish)
- 80g baby spinach
- 1 handful of fresh mint
Nutritional Information
Calories: 502
Protein: 45g
Carbs: 33g
Fat: 23g
Baked Pesto Cod with Tomato Broth & Quinoa Salad
Fragrant basil pesto is so versatile. Here it makes an easy flavouring for sustainably sourced baked cod. Serve the delicate fish over British quinoa and an umami-rich broth. Garnish with crisp sliced radishes and torn mint for freshness. Easy and oh-so-delicious.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked. Add the spinach for the final 1-2 mins of cooking, then drain altogether. Return to the pan and set aside.
- Finely dice the shallot. Finely chop or crush the garlic. Heat a medium frying pan with 1 tbsp oil on medium heat. Add the shallot, garlic, whole tomatoes and half the pesto. Cook for 8-10 mins, until soft and caramelised. Season lightly with sea salt.
- Place the cod on a lined baking tray and spread the remaining pesto over the fillets. Season with sea salt and black pepper. Bake for 8-10 mins, until cooked through.
- Thinly slice the radishes into rounds. Pick the mint leaves from the stalks and roughly chop half, then stir it through the cooked quinoa.
- In a jug, stir the cornflour with 50ml water, then crumble in the stock cube and top up with 250ml hot water (100ml for 1 person). Stir to dissolve. Pour the stock mixture into the frying pan and boil for 5-7 mins, until thickened slightly.
- Serve the quinoa in bowls and ladle over the broth. Top with the fish and garnish with the radishes and remaining mint leaves. Drizzle over 2 tsp olive oil to finish.
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