grilled-pesto-cod-roasted-vegetables

Grilled Pesto Cod with Roasted Vegetables

Total time: 35 minutes

Serves 4

9.3 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

200g - Cod fillets

4 tb - Basil pesto, store-bought or homemade

2 tsp - Olive oil

200g - Broccoli, trimmed

1 - Zucchini, halved lengthwise and sliced

1 cup - Sugar snap peas, trimmed

1 can (400g) - Cannellini beans, drained and rinsed

½ lemon - Lemon zest

½ lemon - Lemon juice

1 pinch - Salt

1 pinch - Black pepper

UTENSILS

Oven, Baking tray, Bowl, Chopping board, Knife

INSTRUCTIONS

1. Preheat the oven to 200°C.

2. In a large bowl, toss the broccoli, sugar snap peas and beans with 1 teaspoon of the olive oil, salt and pepper. Spread out on a baking tray lined with parchment.

3. Place the cod fillets on top of the vegetables. Spread 1 tablespoon of the pesto over each fillet. Drizzle with the remaining olive oil.

4. Roast in the oven for 25 minutes until the cod fillets are opaque and flakes easily, and the vegetables are tender.

5. Squeeze the lemon juice over the vegetables. Garnish with the lemon zest and parsley.

6. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 306g

Energy (kcal)

293.0

Carbs (g)

18.7

Proteins (g)

19.1

Fats (g)

13.3

Fibre (g)

9.3