Pesto Baked Cod

With creamy leaks and green beans
Add a sprinkling of Nutritional yeast for an extra nutrient rich sparkle
Prep Time 30 minutes
Servings 2
Calories 650 kcal


  • 200 g Cod
  • 50 g Pesto Preferably homemade
  • 2 Leeks
  • 2 cloves garlic
  • 1 whole lemon
  • 150 g green beans
  • 150 g crème fraiche
  • 2 tbsp avocado oil
  • 1 knob butter
  • 1 large flame grilled pepper


  • Preheat oven to 220/200oC Fan/gas mark 7. Place cod fillets on a non stick baking tray. Spread half the pesto over the top of the fillets. Bake on middle shelf for 10-12 mins.
  • Trim the leek and root and thinly slice. Heat a wok/pan over medium heat with a drizzle of avocado oil. Add leeks and cook till soft (3-4 mins)
  • Trim the green beans and cut in half
    Zest the lemon
    Crush the garlic
  • Add the green beans and garlic to the leeks and cook for a further 5 mins. add a knob butter & splash of water if it starts to burn.
  • Add crème fraiche, red pepper and remaining pesto with 100ml of water and the juice of half the lemon. Stir continually for a 2-3 mins until sauce thickens.
  • Remove from heat. Sprinkle with lemon zest and season with salt and pepper.
  • Serve veg on plate with fish on top. Finish with a lemon wedge
  • Take a photo and #zoehannan
  • Sprinkle with Nutritional Yeast for a Vitamin B Hit


Typical macronutrient per serving is as follows:
Carbs - 15g
Protein - 34g
Fat - 50g
Keyword Gluten Free, Keto, Low Carb