Dinner Tonight: Packets of Cod with Zucchini, Tomatoes, and Parsley Pesto

Name: Dinner Tonight: Packets of Cod with Zucchini, Tomatoes, and Parsley Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 8 cherry tomatoes, halved; 340 grams cod; 237 milliliters fresh parsley; 1 garlic clove, chopped; 2 servings extra-virgin olive oil; 39 milliliters Parmesan, grated; 1 Tbsp pine nuts; 2 servings salt and pepper; 1 small zucchini, thinly sliced

You can never have too many main course recipes, so give Dinner Tonight: Packets of Cod with Zucchini, Tomatoes, and Parsley Pesto a try. One portion of this dish contains about 37g of protein, 21g of fat, and a total of 371 calories. This recipe serves 2. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up cherry tomatoes, garlic clove, olive oil, and a few other things to make it today. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 400°F. Meanwhile, start on the pesto.

Ingredients you will need

Pesto

Equipment you will use

Oven

Add the parsley and garlic to a food processor. Pulse until it is chopped, scrapping down the sides occasionally.

Ingredients you will need

Parsley

Garlic

Equipment you will use

Food Processor

Add in the Parmesan and pine nuts. Pulse twice. Then turn the processor on and slowly drizzle in the 2 1/2 tablespoons of olive oil. Season with salt to taste.

Ingredients you will need

Olive Oil

Pine Nuts

Parmesan

Salt

Tear off two 18-x-12-inch pieces of aluminum foil. Fold each in thirds lengthwise, and the reopen. Toss the zucchini slices and tomatoes with a bit of oil and some salt, and then divide between the two packets. Season both pieces of cod with salt and pepper and then place each on top of the vegetables. Spoon a tablespoon of the pesto on to of each.

Ingredients you will need

Salt And Pepper

Vegetable

Tomato

Zucchini

Pesto

Salt

Cod

Cooking Oil

Equipment you will use

Aluminum Foil

Bring the long ends of each packet to the middle and fold. Fold up the shorter sides, and crease to make sure nothing will spill out.

Place both pouches on a baking tray. Set the tray in the oven and cook for 15 minutes.

Equipment you will use

Baking Pan

Oven

Carefully open the packets and slide all the contents into separate bowls.

Equipment you will use

Bowl

Drizzle with a bit more extra-virgin olive oil and serve.

Ingredients you will need

Extra Virgin Olive Oil

Equipment

Ingredients

Servings:

cherry tomatoes, halved 340grams

cod 237milliliters

fresh parsley 1

garlic clove, chopped 2servings

extra-virgin olive oil 39milliliters

Parmesan, grated 1Tbsp

pine nuts 2servings

salt and pepper 1small

zucchini, thinly sliced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Cod. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 16 dollars per bottle.