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Olive and Pesto-Crusted Cod

Photo: Randy Mayor; Styling: Claire Spollen
Yield Serves 4 (serving size: 1 fillet)

Ingredients

  • 4 (6-ounce) cod fillets
  • Cooking spray
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons refrigerated pesto (such as Buitoni)
  • 1 teaspoon grated lemon rind
  • 1 1/2 ounces pitted Castelvetrano olives, chopped
  • 1 (1-ounce) whole-grain bread slice, toasted

Nutrition Information

  • calories 188
  • fat 5.8 g
  • satfat 1 g
  • monofat 3.1 g
  • polyfat 0.8 g
  • protein 28 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 82 mg
  • iron 1 mg
  • sodium 536 mg
  • calcium 50 mg

How to Make It

  1. Preheat oven to 400°.

  2. Arrange fish on a parchment paper-lined baking sheet coated with cooking spray. Sprinkle fish evenly with salt and pepper.

  3. Place pesto, rind, olives, and bread in the bowl of a mini food processor; pulse until finely chopped. Spoon olive mixture evenly over fish, pressing to adhere. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork.