Dinner Tonight: Packets Of Cod With Zucchini, Tomat

Name: Dinner Tonight: Packets Of Cod With Zucchini, Tomatoes, And Parsley Pesto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh parsley; 1 garlic clove, chopped; 1/6 cup Parmesan, grated; 1 tablespoon pine nuts; 2 1/2 tablespoons olive oil; 1 small zucchini, thinly sliced; extra-virgin olive oil; salt and pepper; 8 cherry tomatoes, halved; 2 6-ounce pieces cod

Servings: persons

1
Preheat the oven to 400u00b0F. Meanwhile, start on the pesto. Add the parsley and garlic to a food processor. Pulse until it is chopped, scrapping down the sides occasionally. Add in the Parmesan and pine nuts. Pulse twice. Then turn the processor on and slowly drizzle in the 2 1/2 tablespoons of olive oil. Season with salt to taste.
2
Tear off two 18-x-12-inch pieces of aluminum foil. Fold each in thirds lengthwise, and the reopen. Toss the zucchini slices and tomatoes with a bit of oil and some salt, and then divide between the two packets. Season both pieces of cod with salt and pepper and then place each on top of the vegetables. Spoon a tablespoon of the pesto on to of each.
3
Bring the long ends of each packet to the middle and fold. Fold up the shorter sides, and crease to make sure nothing will spill out. Place both pouches on a baking tray. Set the tray in the oven and cook for 15 minutes.
4
Carefully open the packets and slide all the contents into separate bowls. Drizzle with a bit more extra-virgin olive oil and serve.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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

You need 10 ingredients. The key ingredients include: 1 cup fresh parsley, 1 garlic clove, chopped, 1/6 cup Parmesan, grated, 1 tablespoon pine nuts, and more.

Yes, Dinner Tonight: Packets Of Cod With Zucchini, Tomatoes, And Parsley Pesto Recipe 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.

That's it — enjoy your meal!

Dinner Tonight: Packets Of Cod With Zucchini, Tomatoes, And Parsley Pesto Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions