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Buttery Cod Over Baked Zucchini Noodles With Castelvetrano Olives and Pesto


Yesterday, I was inspired by this Bon Appetit recipe.

I made quite a few tweaks to the original recipe, but, I must say, my version of this dish is truly amazing, especially for spring and summer.

DSC_3270

 

Ingredients:

-5 zucchini, spiralized

-16 oz cod fillets

-3 cups fresh parsley

-1 cup fresh basil

-1/4 extra virgin olive oil

-juice of one lemon

-1/4 cup Castelvetrano Olives

Preheat oven to 400. Bake zucchini noodles with a few dashes of cracked sea salt and fresh ground black pepper for 14 minutes. Set aside. Then, bake the cod fillets for 15 minutes on each side.

For the pesto, place parsley, basil, olive oil, lemon juice, and half of the olives in a food processor and then let it whir. Pulse well; season sauce with salt and pepper. Finely chop the remaining olives and then set them aside.

To assemble, lay your zucchini noodles down on a plate, followed by the cod, pesto, and chopped olives.

 

 

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