Light Basil Pesto Cod with Wholewheat Pasta, Asparagus & Cherry Tomatoes
Ready in about 30 minutes, this fresh cod and wholewheat pasta dish is built for fat-loss phases — 548 kcal and 52g protein.
Ingredients
- 160g Cod Fillet
- 130g pasta
- 80g asparagus
- 80g cherry tomatoes
- 25g pesto
- 10g parmesan
- 3g garlic
- 20g rocket
Method
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1
Prep everything first: wash and trim the asparagus and cherry tomatoes, then measure out the sauce ingredients.
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2
Cook the wholewheat pasta in salted boiling water for 10-12 minutes until al dente; save a splash of pasta water.
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3
Season the cod and bake at 200°C for 12-15 minutes until opaque and flaking.
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4
Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.
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5
Meanwhile, steam or stir-fry the asparagus and cherry tomatoes for 3-5 minutes until just tender with a little bite.
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6
Build the plate: wholewheat pasta first, then the veg and cod, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.