By Kelly Pasfield
COD WITH PESTO & PARMESAN CRUMBS
Any remaining pesto can be kept in a jar in the fridge for up to 1 week, to serve with pasta.
Updated at: Thu, 17 Aug 2023 13:55:12 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
4
Low
Nutrition per serving
Calories529.4 kcal (26%)
Total Fat37.5 g (54%)
Carbs9.2 g (4%)
Sugars0.5 g (1%)
Protein40.2 g (80%)
Sodium543.4 mg (27%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat the oven to 220°C/200°C fan/gas mark 7
Step 2
Start with the pesto. In a food processor, blitz the basil, (including stalks), Parmesan, pine nuts, garlic and olive oil until you have a smooth purée.
Step 3
Add a squeeze of lemon juice and season with salt and pepper.
Step 4
Remove from the processor and empty into a bowl.
Step 5
Set aside until ready to use.
Step 6
Measure out four rectangles of parchment paper, 50cm x 25cm, and fold each in half into a square.
Step 7
Open up the folded parchment squares and place a cod loin in the middle of each of the bottom squares of paper.
Step 8
Season with salt and pepper, and spoon 2 tablespoons of pesto onto each piece of fish.
Step 9
Fold over the top half of the paper, then fold up the edges of each square to make into a parcel with the cod inside.
Step 10
Place the parcels on a baking tray and bake in the oven for 15 minutes.
Step 11
While the cod is cooking, put the breadcrumbs in a dry frying pan on a low-medium heat and toast for 1-2 minutes until golden, tossing occasionally.
Step 12
Pour into a mixing bowl and stir the Parmesan through the crumbs.
Step 13
When the cod has cooked, remove from the oven and cut open the top of each bag.
Step 14
Sprinkle the Parmesan crumbs equally over the four portions and serve.
Notes
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Easy
Kid-friendly
