PREMIUM

14 INGREDIENTS•13 STEPS•35MIN

Roast Cod & Green Pesto Fregola

5.0

3 Ratings

60 Saved

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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:

Serves 4

4
(180 g)

Skinless Black Cod Fillets

thick-cut

as needed

Sea Salt

for coating the fish

2 Tbsp

Vegetable Oil

3 1/3 cups

Fregola Pasta

1 tsp

Sea Salt

1/2

Lemon

Medium Zucchini

Pesto

2 1/2 cups

Fresh Basil

1 clove

Garlic , crushed

2/3 cup

Extra-Virgin Olive Oil

Lemon , juiced

2 1/2 Tbsp

Pine Nuts

1/3 cup

Grated Parmesan Cheese

1 pinch

Sea Salt

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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

Calcium

156.7 mg

12%

Iron

2.7 mg

15%

Potassium

984.7 mg

21%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclaimer: All information and tools presented and written within this site are intended for informational purposes only. If you have any concerns or questions about your health, please consult with a physician or other health-care professional.

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