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Pesto Baked Cod


2 cups of baby spinach

2 cups of basil leaves

½ cup of grated parmesan cheese

3 tablespoons of extra virgin olive oil

3 tablespoons of walnuts

¼ teaspoon salt

4 cod filets

1 spaghetti squash


- Preheat oven to 400 degrees Fahrenheit

- In a blender or food processor, combine spinach, basil, cheese, oil, walnuts, and salt. Blend until a chunky mixture forms. Place the fish in an 11” x 17” baking dish. Spread the pesto in equal portions over each piece of fish. Bake for 15-18 minutes or until the fish flakes easily.

- While the fish are baking, prepare the spaghetti squash. Heat 4 inches of water in a large pot. Add a steamer basket and inset the squash. Steam for 10 to 15 minutes, adding ¼ cup of water if the water level decreases, or until the squash is fork tender. Transfer to a cutting board to cool. Remove the seeds and discard. Shred the flesh of the squash with 2 forks; you should have about 4 cups. Divide squash between 4 plates and serve.

From Gut Balance Revolution by Gerard E. Mullin

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