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PREMIUM
14 INGREDIENTS13 STEPS35MIN

Roast Cod & Green Pesto Fregola

5.0
3 Ratings

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Calum Franklin

Calum Franklin is the Executive Head Chef at Holborn Dining Room, renowned for taking old-school pastry classics and updating them with quality British ingredients.
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A bright and snappy recipe, perfect for quick lunch or summertime dinner.
35MIN
Total Time

Calum Franklin

Calum Franklin is the Executive Head Chef at Holborn Dining Room, renowned for taking old-school pastry classics and updating them with quality British ingredients.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
4
(180 g)
Skinless Black Cod Fillets
thick-cut
as needed
for coating the fish
2 Tbsp
Vegetable Oil
3 1/3 cups
Fregola Pasta
1 tsp
1/2
2
Medium  Zucchini

Pesto

2 1/2 cups
1 clove
Garlic , crushed
2/3 cup
Extra-Virgin Olive Oil
1
Lemon , juiced
2 1/2 Tbsp
Pine Nuts
1 pinch

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Nutrition Per Serving

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CALORIES
921
FAT
50.0 g
PROTEIN
45.2 g
CARBS
74.7 g

Cooking Instructions

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Nutrition Per Serving
Calories
921
% Daily Value*
Fat
50.0 g
64%
Saturated Fat
13.0 g
65%
Trans Fat
0.1 g
--
Cholesterol
95.7 mg
32%
Carbohydrates
74.7 g
27%
Fiber
5.1 g
18%
Sugars
5.9 g
--
Protein
45.2 g
90%
Sodium
781.4 mg
34%
Vitamin D
0.0 µg
0%
Calcium
156.7 mg
12%
Iron
2.7 mg
15%
Potassium
984.7 mg
21%
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