Image
main content start
Pesto-Encrusted Cod with Roasted Tomatoes and Asparagus
10 min prep time
20 min cook time
4porciones
Recipe by
Homemade
Photo by
Homemade
Cómo hacer Pesto-Encrusted Cod with Roasted Tomatoes and Asparagus
This recipe provides a delicious combination of the herby pesto, flaky cod, and roasted vegetables. It's a colorful and nutritious meal that is quick and easy to prepare.
10 min prep time
20 min cook time
4porciones
1 cod filet with vegetables
Imprimir receta >
Instrucciones paso a paso:
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a small bowl, mix basil pesto, 1 tablespoon olive oil, ½ the lemon zest, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Place cod filets on the sheet pan. Spread a generous layer of the pesto mixture over each filet.
- Toss cherry tomatoes and asparagus with the remaining tablespoon of olive oil, the rest of the lemon zest, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper and arrange around the coated cod on the baking sheet.
- Roast in the preheated oven for approximately 20 minutes or until the cod reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
Información Nutricional
4 Porciones
-
Tamaño de la porción
1 cod filet with vegetables
- Cantidad por porcion Calorías 214
-
Grasa Total
11g
- Grasa Saturada 2.4g
- Grasas Trans 0g
- Cholesterol 39mg
- Sodium 615mg
-
Carbohidratos Totales
10g
- Dietary Fiber 4g
- Total Sugars 6g
- Added Sugars 0g
- Proteína 19g
- Potasio 0mg
- Phosphorous 0mg
Ingredientes
salsa de pesto
4 tbsp
aceite de oliva (divided)
1 tbsp
limón rallado
1 tsp
Sal kosher (divided)
1/2 tsp
pimienta negra (divided)
1/2 tsp
filetes de bacalao (3 ounces each)
4 whole
tomates cherry (halved)
2 cup
espárragos (trimmed)
1 bunch
Recetas Relacionadas
Ver más recetas relacionadasImage
Image
Reseñas y Calificaciones