Pesto-Cod with Asparagus
Roasted cod topped with vibrant homemade pesto, and paired with buttery roasted asparagus.
Ingredients
2 cod fillets (about 5–6 oz each)
8 oz asparagus, trimmed
1 Tbsp butter or ghee (for roasting)
Salt and pepper, to taste
½ tsp garlic powder
1 Tbsp olive oil (finishing drizzle)
¼ cup fresh basil leaves
2 Tbsp olive oil
1 Tbsp pine nuts (or walnuts for budget-friendly option)
1 Tbsp grated Parmesan (omit for paleo)
½ clove garlic
Salt, to taste
Squeeze of lemon juice
Macronutrients (makes 2 servings)
Protein: 55g
Fat: 30g
Carbs: 4g
Preparation
In a small food processor or blender, combine basil, olive oil, pine nuts, Parmesan (if using), garlic, lemon juice, and salt. Blend until smooth. Set aside.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
Toss asparagus with melted butter or ghee, garlic powder, salt, and pepper. Spread on one side of the baking sheet.
Place cod fillets on the other side of the baking sheet. Season with salt and pepper. Spoon a generous layer of pesto over each fillet.
Roast for 12–15 minutes, or until cod is opaque and flakes easily and asparagus is tender.
Plate cod with asparagus. Finish with a light drizzle of olive oil and extra pesto if desired.
Instead of Inverted Burpees did 15 Candlestick + 15 pike pushups from ~33’ box
Normal Sit-ups (no GHD)
1.5 pood Russian kb swings