Foil-baked Pesto Cod with Tomato and Zucchini
For 2 people
Ingredients:
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
