The dinner edit 331

Pesto-Crusted Cod with Tenderstem

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

1 serving · 6 ingredients · 4 steps

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Pesto-Crusted Cod with Tenderstem, plated and ready to serve. — The finished recipe. Pesto-Crusted Cod with Tenderstem

Ingredients 1 to 6 for pesto-crusted cod with tenderstem arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Pesto-Crusted Cod with Tenderstem, preparation step 1: Heat the oven to 200°C. Mix the pesto and breadcrumbs to a rough paste. — Step 1. Heat the oven to 200°C. Mix the pesto and breadcrumbs to a rough paste.

Pesto-Crusted Cod with Tenderstem, preparation step 2: Pat the cod dry, season it, and press the paste over the top in an even layer. — Step 2. Pat the cod dry, season it, and press the paste over the top in an even layer.

Pesto-Crusted Cod with Tenderstem, preparation step 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. — Step 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.

The finished pesto-crusted cod with tenderstem. — Step 4. Add the tenderstem to the tray for the last eight minutes, sprayed with oil and salted. Finish both with lemon.

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