Cod Fillets With Sundried Tomato Pesto, Spinach, And Tomatoes Recipe

Name: Cod Fillets With Sundried Tomato Pesto, Spinach, And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 33 1/3 cups fresh spinach washed and drained; 2 tablespoons olive oil; 1 garlic clove; 1 can crushed tomatoes; 30 pinenuts rams; 6 3/8 tablespoons grated Parmesan cheese; 15 basil leaves; 1 lemon organic; 3 teaspoons breadcrumbs; 5 13/16 tablespoons sundried tomatoes in oil; 2 teaspoons oil sundried tomato; 4 cod fillets 150 grams each

Servings: persons

1 teaspoon olive oil
33 1/3 cups fresh spinach washed and drained
2 tablespoons olive oil
1 garlic clove
1 can crushed tomatoes
30 pinenuts rams
6 3/8 tablespoons grated Parmesan cheese
15 basil leaves
1 lemon organic
3 teaspoons breadcrumbs
5 13/16 tablespoons sundried tomatoes in oil
2 teaspoons oil sundried tomato
4 cod fillets 150 grams each

1
Preheat oven to 200 degrees Celsius.
2
Heat 1 teaspoon of olive oil on a frying pan and saute spinach, adding progressively as it begins to wilt.
3
Season with salt and pepper.
4
Remove from heat and drain in a strainer.
5
On a large skillet over medium heat, add 1 tablespoon of olive oil, add the garlic glove, spinach, and the crushed tomatoes.
6
Cook, stirring regularly for 5 minutes.
7
Set aside.
8
On a small pan, toast the pine nuts until lightly browned.
9
In a blender, add the sundried tomatoes, toasted pine nuts, Parmesan cheese, basil leaves, lemon zest, breadcrumbs and oil.
10
Blend to get a thick paste.
11
Season with salt and pepper to taste.
12
On a baking sheet lined with parchment paper, place the cod fillets, cover them with a layer of pesto.
13
Bake for 20 minutes.
14
To serve, place a circle of spinach, and top it with a cod fillet.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon olive oil, 33 1/3 cups fresh spinach washed and drained, 2 tablespoons olive oil, 1 garlic clove, and more.

Yes, Cod Fillets With Sundried Tomato Pesto, Spinach, And Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cod Fillets With Sundried Tomato Pesto, Spinach, And Tomatoes

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