Pesto-Crusted Cod with Tenderstem

Make pesto-crusted cod with tenderstem, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Cod fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
1 tbsp (15 g) Basil pesto (The crust needs no more than a tablespoon. Pesto is nearly half oil by weight and 15 g is about 70 kcal.)
15 g Panko breadcrumbs
200 g Tenderstem broccoli
3 sprays, about 0.75 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
A squeeze Lemon juice
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 200°C. Mix the pesto and breadcrumbs to a rough paste.
2. Pat the cod dry, season it, and press the paste over the top in an even layer.
3. Set the fish on a lined tray and bake for fourteen minutes, until the crust is golden and the fish flakes at the thickest part.
4. Add the tenderstem to the tray for the last eight minutes, sprayed with oil and salted. Finish both with lemon.

Contains gluten cereals, milk, fish and tree nuts.
Flagged for the cashews most supermarket jars use alongside pine nuts. A pesto made only with pine nuts carries milk alone.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/pesto-crusted-cod-tenderstem

AI-generated images illustrating the recipe.

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