Foil-baked Pesto Cod with Tomato and Zucchini


For 2 people


                                                                2 cod fillets                                                            6 tbsp. of Raw Sprouted Walnut Pesto
                                                                1 zucchini (diced)                                                    2 medium tomatoes (diced)
                                                                Herbs (optional)

1. Preheat oven to 200°C. Add two sheets of aluminum foil to a baking sheet (just big enough to individually wrap the fish)
2. In each foil sheet, add a bed of diced tomatoes and zucchini, sprinkle with salt and pepper and add any herbs you may like (thyme would go well)
3. Lay cod fillet on top, add a little bit of salt and pepper and top with three tablespoons of Raw Sprouted Walnut Pesto
4. Cook for 15-17 minutes
5. Remove from oven and let it sit for another 2 minutes before serving

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