Low Carb Baked Cod with Collard Green Pesto
What Started it all:
Cod, Collard greens, baking soda, food processor
A delicious and low-carb recipe that brings out the flavors of fresh cod and nutritious collard greens. This dish is not only healthy but also packed with vibrant flavors that will delight your taste buds.
Ingredients
- 4 cod fillets
- 1 bunch of collard greens
- 1 teaspoon of baking soda
- Salt and pepper to taste
- 1 cup of collard greens, stems removed
- 1/4 cup of pine nuts
- 2 cloves of garlic
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
- 1/4 cup of olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Pat the cod fillets dry with paper towels and season with salt and pepper.
- In a food processor, combine the collard greens, pine nuts, garlic, Parmesan cheese, salt, and pepper for the pesto. Pulse until finely chopped. While the processor is running, slowly add the olive oil until the mixture is well combined.
- In a pot of boiling water, blanch the remaining collard greens for 2 minutes, then transfer to a bowl of ice water to stop the cooking process. Drain and squeeze out any excess water.
- Roughly chop the blanched collard greens and mix them with the prepared pesto.
- Sprinkle the baking soda over the collard green pesto and mix well.
- Place the seasoned cod fillets on a baking sheet and spread the collard green pesto over the top of each fillet.
- Bake in the preheated oven for 12-15 minutes, or until the cod is cooked through and the pesto is slightly golden on top.
- Serve the baked cod with collard green pesto and enjoy!