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Pesto-Encrusted Cod with Roasted Tomatoes and Asparagus
10 min prep time
20 min cook time
4servings
Recipe by
Homemade
Photo by
Homemade
How to Make 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
4servings
1 cod filet with vegetables
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Step-By-Step Instructions:
- 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.
Nutrition facts
4 Servings
-
Serving Size
1 cod filet with vegetables
- Amount per serving Calories 214
-
Total Fat
11g
- Saturated Fat 2.4g
- Cholesterol 39mg
- Sodium 615mg
-
Total Carbohydrate
10g
- Dietary Fiber 4g
- Total Sugars 6g
- Protein 19g
Ingredients
pesto sauce
4 tbsp
olive oil (divided)
1 tbsp
lemon zest
1 tsp
Kosher Salt (divided)
1/2 tsp
black pepper (divided)
1/2 tsp
cod filets (3 ounces each)
4 whole
cherry tomatoes (halved)
2 cup
asparagus (trimmed)
1 bunch
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