Pesto Zucchini Pasta with Baked Cod

Pesto Zoodles with Almond Crusted Baked Cod.

Course Main Course

Cuisine Pescatarian

Keyword gluten free pasta, zoodles

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 679kcal

Author Maike Corbett

Preheat the oven to 400° Fahrenheit. Line a baking sheet with parchment paper. Set aside.
Crack 2 eggs into a shallow bowl and beat lightly. In a separate bowl combine almond flour, grated parmesan cheese, salt, pepper, and parsley.
Next dip the cod into the egg mixture. Then transfer the cod to almond flour and parmesan mixture and coat well. Transfer the cod on the baking sheet.
Bake the cod for 8-10 minutes. Tip: Turn on the broiler for the last 60 seconds. This will give the crust and extra crunch.

Combine parsley, pine nuts, Parmesan cheese, lemon juice, garlic and salt in a food processor and begin to blend on medium speed. Add olive oil and blend until you'll see the mixture form a paste-like texture.

Transfer the pesto into a large non-stick skillet and warm over medium heat. Once the pesto mixture is hot, add the fresh zucchini noodles and cook for 3-4 minutes.
Remove the baked cod from the oven and serve with the hot pesto zucchini noodles. Enjoy!