Baked Cod with Pesto & Cherry Tomatoes
Flaky white cod baked with a thin layer of pesto and burst cherry tomatoes. Light, flavourful, and extremely easy to make.
280
Calories
32g
Protein
8g
Carbs
13g
Fat
GLP-1 Tip
White fish is one of the most tolerated proteins on GLP-1 meds — it's light, flaky, and very easy to digest. This is a good dinner for days when your stomach feels uncertain.
Easy on stomachHigh ProteinLow CarbGluten FreeNausea friendlyGood for shot day
Ingredients
Serves 1 · 5 min prep · 18 min cook
- 140 g white fish fillet, cod
- 15 g basil pesto
- 100 g cherry tomatoes, halved
- 5 ml olive oil
- 80 g green beans, steamed(optional)
Method
- 1
Preheat oven to 200°C / 400°F. Place a 140g cod fillet in a small oven dish.
~2 min
- 2
Spread 1 tbsp (15g) basil pesto evenly over the top of the cod. Season with salt and pepper.
~1 min
- 3
Allergens
FishMilkTree Nuts
Substitutions
Use dairy-free pesto for DF. Swap cod for any white fish. Add a side of couscous or mashed potato for more carbs.
This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.