Olive and Pesto-Crusted Cod

Yield: Serves 4 (serving size: 1 fillet)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 188
  • Fat: 5.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 28g
  • Carbohydrate: 5g
  • Fiber: 1g
  • Cholesterol: 82mg
  • Iron: 1mg
  • Sodium: 536mg
  • Calcium: 50mg

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

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Arrange fish on a parchment paper-lined baking sheet coated with cooking spray. Sprinkle fish evenly with salt and pepper.
  3. 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.
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