Recipes › Dinner

• Dinner
• 30 min
• Gluten-Free
• Pescatarian

Cod with pesto and roasted vegetables

Pesto-crusted cod on roasted courgette, peppers and tomatoes.

Calories

428

Protein

33 g

Carbs

12 g

Fat

28 g

Per serving. Makes 2 servings.

Ingredients

• 300 g Cod fillet
• 1 Courgette
• 1 Red bell pepper
• 150 g Cherry tomatoes
• 1 tbsp Olive oil
• 2 servings Basil pesto

Contains: Fish, Milk. Always check the labels of what you buy.

Method

1. Heat the oven to 200°C (180°C fan).
2. Cut the courgette into half-moons and deseed and chop the pepper. Toss with the cherry tomatoes and oil in a roasting tin.
3. Roast for 10 minutes.
4. Spread the cod with the pesto and nestle it among the vegetables.
5. Roast for 10–12 minutes more, until the fish flakes easily.

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