Cod parcels with tomatoes and pesto
- August 2006
- Serves 4
- Takes 25 minutes to make and 8 minutes to bake
This healthy cod and pesto recipe uses the French technique of cooking ‘en papillote’ – sealing in the flavour and goodness by baking in greaseproof paper parcels.
- 11.4g (2.1g saturated)
- 4.4g (4.1g sugars)
This will make more pesto than you need, but it will keep in the fridge for 2-3 days and is great with pasta. You can buy reduced-fat pesto in most supermarkets.
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