Photo of Cod with macadamia nut pesto by WW

Cod with macadamia nut pesto

3 - 4
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min
We've teamed cod with homemade macadamia pesto and served it on a bed of rocket for a quick and easy light meal.


Cod, raw

4 fillet(s), medium

Calorie controlled cooking spray

5 spray(s)


135 g, roughly chopped

Macadamia Nuts

30 g, roughly chopped


1 clove(s), crushed

Lemon Juice, Fresh

30 ml, or less to taste

Olive Oil

2 teaspoons, extra virgin


1 portion(s), medium, halved length wise, thinly sliced on diagonal

Salad leaves

120 g

Fat Free Salad Dressing

2 teaspoons


  1. 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.
  2. 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.
  3. Place salad leaves and cucumber on serving plates and drizzle with dressing. Top each salad with a cod fillet and pesto.


The pesto can be made ahead of time and stored in an airtight container in the fridge for 1-2 days.