Pesto-Crusted White Fish with Roasted Zucchini

Cod or another white fish under a parmesan-pesto crust, on a tray of zucchini. Twenty minutes, four ingredients you can hold in one hand.

Serves 222 minutes ketomediterraneanhigh-proteinquick

• ✓White fish like cod and haddock is a lean source of protein, iodine and selenium.
• ✓Basil pesto carries olive oil and pine nuts, both sources of unsaturated fats.
• ✓Parmesan is a concentrated source of calcium and protein.
• ✓Zucchini contributes potassium and a little fiber.

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Ingredients

• •2 white fish fillets (cod, haddock; about 6 oz / 170 g each)
• •3 tbsp basil pesto
• •2 tbsp grated parmesan
• •2 zucchini, in thick half-moons
• •2 tbsp olive oil
• •salt, pepper, lemon

Method

1. Heat the oven to 425°F / 220°C. Toss zucchini with oil, salt and pepper on a tray; give it a 5-minute head start.
2. Pat the fish dry, set on the tray, spread with pesto and top with parmesan.
3. Bake 10–12 minutes until the fish flakes and the crust colours.
4. Lemon over everything.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.