Food
HEALTHY RECIPE
Foil-baked Pesto Cod with Tomato and Zucchini BY SEAFOOD SOCIETY Sustainable seafood brand Seafood Society pairs omegas-rich cod filets with fresh herbs, veggies and dairy-free pesto, for a delicious and simply mid-week dinner. Seafood Society sells premium fish that is MSC and ASC certified, learn more about them at seafoodsociety.hk.
DIFFICULTY LEVEL: Easy
TIME
20 minutes
TIP: Fresh thyme is an ideal herb to use for this kind of fish.
INGREDIENTS
INSTRUCTIONS:
• 2 cod fillets
1. Preheat oven to 200°C. Add two sheets of aluminum foil to a baking sheet (just big enough to individually wrap the fish). 2. In each foil sheet, add a bed of diced tomatoes and zucchini. Sprinkle with salt and pepper and add any herbs you may like. 3. Lay cod fillet on top, add a bit more salt and pepper, and top with three tablespoons of pesto. 4. Cook for 15-17 minutes. 5. Remove from oven and let sit for another 2 minutes before serving.
• 6 tbsp raw sprouted walnut pesto (or pesto of your choice) • 1 zucchini, diced • 2 medium tomatoes, diced • Fresh herbs (optional)
30
