30 Minute Pesto Crusted Cod with Roasted Asparagus

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option.

Preheat the oven to 400°F (200°C) on convection mode.

Prepare the asparagus by trimming the tough fibrous ends, using one stalk as a guide.

Slice cherry tomatoes in half using a sharp knife and a deli lid to keep them together.

Drizzle olive oil, salt, and pepper over the cherry tomatoes and asparagus in a bowl and toss to coat.

Spread the asparagus and cherry tomatoes around the cod fillets on the baking sheet, ensuring not to cover the fish.

Evenly spread 1/4 cup of pesto over the cod fillets.

Bake in the preheated oven for about 12-13 minutes, checking for doneness; if not using convection, bake for about 20 minutes.

While the cod is baking, prepare the pesto by grating 3/4 cup of parmesan cheese.

Add 4 cloves of garlic, spinach, kale, arugula, and cashews to a food processor with the grated cheese.

Pulse the mixture while drizzling in olive oil until smooth and combined.

Remove the cod from the oven when firm and cooked through, and serve with the freshly made pesto.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens