Cod with macadamia nut pesto
3
Points®
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 teaspoon(s), extra virgin
Cucumber
1 serving(s), , halved length wise, thinly sliced on diagonal
Salad leaves
120 g
Fat Free Salad Dressing
2 teaspoon(s)
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.
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