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.
Pesto Cod, Almond Green Beans & Sweet Potato Fries
Our sustainably-caught cod, coated with garlicky basil pesto. A winning side of green beans and leeks, sprinkled with crunchy toasted almonds. Sweet potato wedges keep it filling and fibre-packed. Just add a squeeze of fresh lemon juice for zing!
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 leek (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 160g green beans (use half)
- 1 sweet potato (use half)
- 1 cod fillet (skin off) (Fish)
- 20g flaked almonds (use half) (Nuts)
- 4 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.)
- 1 unwaxed lemon (use half)
Nutritional Information
Calories: 633
Protein: 45g
Carbs: 55g
Fat: 28g
Ingredients
- 1 leek
- 160g green beans
- 1 unwaxed lemon
- 4 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 cod fillets (skin off) (Fish)
- 1 sweet potato
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 20g flaked almonds (Nuts)
Nutritional Information
Calories: 633
Protein: 45g
Carbs: 55g
Fat: 28g
Pesto Cod, Almond Green Beans & Sweet Potato Fries
Our sustainably-caught cod, coated with garlicky basil pesto. A winning side of green beans and leeks, sprinkled with crunchy toasted almonds. Sweet potato wedges keep it filling and fibre-packed. Just add a squeeze of fresh lemon juice for zing!
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the sweet potato into fries. Place onto a lined baking tray, toss with 1 tsp oil and season with sea salt and black pepper to taste. Roast for 15 mins.
- Meanwhile, make the pesto dip; zest and quarter the lemon. To a small bowl, add the yoghurt, lemon zest and half the pesto. Season with sea salt and black pepper and stir to combine.
- Heat a frying pan on medium heat. Add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside in a bowl. Trim the green beans. Trim and thinly slice the leek into half-moons. Reheat the pan with 1 tsp oil on medium-high heat. Add the leek and cook for 4-5 mins, until softening, then transfer to the bowl with the almonds.
- After 15 mins of roasting, remove the tray from the oven. Push the fries to one side of the tray and place the cod on the other side. Spread the remaining pesto over each fillet and lightly season with sea salt and black pepper. Return to the oven and bake for another 8-10 mins, until the fish is cooked and the fries are soft and golden.
- Reheat the leek pan to medium-high heat. Add the green beans and a splash of water and cook for 5-6 mins, until soft and slightly charred. Return the leek and almonds to the pan. Squeeze in the juice from 2 lemon wedges, season to taste, then toss all together.
- Serve the sweet potato fries, veg and cod with the pesto dip alongside. Garnish with the remaining lemon wedges.
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