Day 8 Dinner: Kale Pesto on Cod + Roasted Veggies

By Susi May

Published on 12/25/2017 at 4:01 AM

Prep Notes:

  • Save 2 tablespoons of pesto and 1 baked fillet (or half a cup of tofu) for tomorrow's lunch on Day 9.
  • Make chia pudding for tomorrow's breakfast while the cod bakes.

    • Kale Pesto on Cod + Roasted Veggies

    Yield2

    From C&J Nutrition

    INGREDIENTS

      • Pan-Roasted Fish and Veggies
      • 2 (6-ounce) cod fillets (Vegetarian swap: 1 cup of cubed firm tofu)
      • 1 large yukon gold potato
      • 1 large carrot
      • 1 teaspoon olive oil
      • Pinch of salt and pepper
      • Pesto:
      • 1 garlic clove
      • 1/4 cup fresh basil leaves
      • 1/2 cup chopped fresh kale leaves
      • 1/4 teaspoon lemon zest
      • 1/4 teaspoon sea salt
      • 1 teaspoon lemon juice
      • 1 tablespoon walnuts
      • 1 tablespoon olive oil
      • 1-2 tablespoons water

      INSTRUCTIONS

      1. Preheat oven to 400ºF. Slice potato in half, widthwise, and then cut each half into 4 wedges. Slice carrot into 1/2-inch coins. Toss potato and carrot with 1 teaspoon olive oil and a pinch of salt and pepper and place on a parchment-lined baking sheet. Bake until they begin to soften, about 20 minutes.

      2. In a small blender or food processor, puree all pesto ingredients. Add water, if needed, 1 tablespoon at a time, to create the consistency of applesauce. Set aside 2 tablespoons of pesto for lunch tomorrow. Spread remaining pesto onto the tops of the cod fillets.

      3. Place cod fillets onto the baking sheet next to the veggies and bake until cod is cooked through and potatoes and carrots are soft and golden, about 20 minutes.

      4. Serve 1 cod fillet with carrots and potatoes. Save second cod fillet for tomorrow's lunch (Day 9).