You’re going to love this tasty and healthy fish recipe topped with a parsley and pumpkin seed pesto with a dash of luxurious olive oil.
Cod provides heaps of bioavailable protein, omega 3, choline, vitamin B12, potassium and selenium. The garlic, parsley and pumpkin seed pesto boost vitamins A, C and K1 along with a range of minerals while the dash of olive oil makes for a luxurious full-bodied taste while still keeping you full with minimal calories.
One serve provides 343 calories, 40 g protein, 18 g fat and 2 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 1 cup of parsley, roughly chopped
- 1/4 cup pumpkin seeds
- 1/4 cup olive oil
- 1 clove garlic, crushed
- 1 tsp Himalayan salt
- 1 tbsp nutritional yeast (optional)
- Ground black pepper (optional)
- Preheat fan-forced oven to 180°C/356°F.
- Put all the ingredients into a small blender and blend into a paste.
- Place the fish on a baking tray and smear the pesto on top. Bakes for 15 minutes.
- Serve with your favourite salad.
Note: for Low Histamine cook the fish straight from the freezer. You’ll have to add a few minutes to the cooking time in your recipe to account for the lack of thawing.
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