Cod with macadamia nut pesto
4 fillet(s), medium
Calorie controlled cooking spray
135 g, roughly chopped
30 g, roughly chopped
1 clove(s), crushed
Lemon Juice, Fresh
30 ml, or less to taste
2 teaspoons, extra virgin
1 portion(s), medium, halved length wise, thinly sliced on diagonal
Fat Free Salad Dressing
- Preheat a non-stick frying pan, or barbeque plate over a medium-high heat. Add cod fillets, skin side down and cook for about 2 minutes. Carefully turn fish and cook for a further 3 minutes, or until golden and just cooked through. Transfer fish to a plate, cover and keep warm.
- Meanwhile combine rocket, macadamia nuts, garlic, lemon juice and olive oil in a food processor. Season to taste with salt and pepper. Process until roughly chopped, then set aside.
- Place salad leaves and cucumber on serving plates and drizzle with dressing. Top each salad with a cod fillet and pesto.