Mediterranean cod with pesto pasta
669 kcal per person
38g Protein
62g Carbs
30g Fat
10g Fiber
Ingredients
- 3 ounces spaghetti, whole wheat (84 g)
- 1 cod fillet (frozen)
- 2 teaspoons pesto (10 g)
- 3 tomatoes
- 1 tablespoon olive oil (15 ml)
- 1 ounce grated cheese (28 g)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Cook the spaghetti according to package directions.
- Halve the tomatoes.
- Place the cod on a baking sheet and spread half of the pesto over the fish. Arrange the tomatoes next to the cod, cut side up. Season with salt and pepper and drizzle lightly with olive oil.
- Bake for about 15 minutes, or until the fish flakes easily with a fork.
- Drain the pasta, reserving about ½ cup of the cooking water.
- Toss the pasta with the roasted tomatoes and remaining pesto, adding a splash of the reserved cooking water as needed to loosen the sauce.
- Sprinkle with cheese and serve with the baked cod.
Tip van FitChef
1. Garnish with fresh basil for a brighter, more aromatic finish.
2. Add a little lemon zest over the fish.
3. Toast the tomatoes 2–3 minutes longer if you prefer them slightly blistered and sweeter.
