3

Cod with macadamia nut pesto

Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
We've teamed cod with homemade macadamia pesto and served it on a bed of rocket for a quick and easy light meal.
Ingredients

Cod, raw

4 fillet(s), medium

Calorie controlled cooking spray

5 spray(s)

Rocket

135 g, roughly chopped

Macadamia Nuts

30 g, roughly chopped

Garlic

1 clove(s), crushed

Lemon Juice, Fresh

30 ml, or less to taste

Olive Oil

2 teaspoons, extra virgin

Cucumber

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

Salad (zero SmartPoints values)

120 g

Fat Free Salad Dressing

2 teaspoons

Instructions

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

Start eating better than ever!