A simple and flavourful recipe, created by a nutritionist to elevate weeknight meals without complication. The pesto and pistachios form a crunchy and fragrant crust that highlights the delicate flavour of the cod. Serve with vegetable rice for a complete, nourishing, and quick meal to prepare.
Preparation
5
min
Cooking
12
min
Servings
4
Nutrition Facts (per serving)
Calories
280
Fat
10
Carbohydrates
3
Fibre
1
Protein
44
Sodium
155
Ingredients
- 4 cod fillets, fresh or frozen, thawed
- 30 ml (2 tbsp) store-bought pesto
- 15 ml (1 tbsp) plain 0% Greek yogurt
- 60 ml (¼ cup) shelled pistachios, coarsely chopped
- Zest and juice of ½ lemon
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, combine the pesto, yogurt, lemon zest, and 15 ml (1 tbsp) of lemon juice.
- Place the cod fillets on the baking sheet, then spread the pesto mixture evenly over the fillets.
- Sprinkle with chopped pistachios.
- Bake for 10 to 12 minutes, or until the cod flakes easily with a fork.
- Serve with a side of starch and vegetables. Drizzle with the remaining lemon juice before serving.
Notes
Keeps for 3 days or 3 months in the freezer.
Any type of fish can be used for this recipe, as well as any type of nut (almond, walnut, etc.). A homemade pesto can also be used for this recipe.
