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Kevin L. Smith
Cod with pesto paste
Cod with various vegetables and green pesto.
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Ingredients
Directions
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Preheat the oven to 180 ºC.
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Bake the cod for 20 minutes in the middle of the oven.
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Cook the pasta according to the instructions on the package.
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Divide the broccoli into florets. Peel the stem and cut into slices. Cook the broccoli in 7 minutes until al dente.
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Prepare the steam vegetables in 6 minutes at 600 watts in the microwave. Mix the vegetables.
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Drain the pasta (keep 3 tablespoons of cooking water). Stir in the pesto and the absorbed cooking liquid through the pasta. Serve the fish with the pasta and vegetables.
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25 minMain dishcod fillet, taco herbs, kidney beans, sunflower oil, tortilla wrap, sour cream, iceberg lettuce, salsa sauce, guacamole,wrap with cod, kidney beans and tomato salsa -
40 minMain dishtraditional olive oil, fresh spinach, garlic, tomato cubes, chilled lasagne sheets, young vegetables cheese 50,Spinach lasagne -
25 minMain dishpearl couscous, frozen broad beans, frozen green asparagus, cucumber, white cheese cubes in herbal oil, lemon, smoked almonds,pearl couscous with broad beans, feta and asparagus -
40 minMain dishfloury potatoes, butter, beef bratwurst, Red pepper, green pepper, semi-skimmed milk, pesto alla genovese, cut endive, beef tomatoes,italian tinted endive stew
Nutrition
715Calories
Sodium19% DV465mg
Fat42% DV27g
Protein86% DV43g
Carbs27% DV80g
Fiber12% DV3g
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