BAKED COD WITH LEMON PESTO ARTICHOKE CRUST

BAKED COD WITH LEMON PESTO ARTICHOKE CRUST

30 mins

3

Low Carb

Keto Friendly

Ingredients

1 lb. bag Naked Wild Cod (3) 5 ounce portions, thaw and pat dry excess moisture

PESTO ARTICHOKE CRUST

1 each 14 Ounce can Artichoke Hearts (packed in water)
1 tbsp. Fresh garlic finely chopped
1 tbsp. Dijon mustard
¼ cup Parmesan cheese grated
½ each Lemon zested and juiced
2 tbsp. Olive oil
1 tbsp. Mayonnaise
1 tbsp. Dried Parsley or Basil
1 tbsp. Panko style breadcrumbs
to taste Kosher salt + fresh ground pepper

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A simple, healthy, fresh flavored Cod dish using basic ingredients you most likely already have in your kitchen. Ready in just 30 minutes!

METHOD

MAKING THE CRUST

Drain artichokes and squeeze out excess water.
Chop artichokes into a finely diced mixture.
Add remaining ingredients & mix well.
Keep chilled until ready to bake.

BAKING THE COD

Pre-heat oven to 425°F.
Arrange Cod portions onto an oiled baking dish.
Top each Cod portion with an even layer (¼ - ½ inch) of Artichoke Pesto.
Add ⅛ inch water to the bottom of the baking dish.
Bake for 15-17 minutes, until Cod is cooked through and flakes easily.
Serve with your favorite vegetables and enjoy immediately!

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