Preheat oven to 350 degrees F.

Add the 2 tbsp of almonds to a good processor and grind. Set aside.

Add the ingredients for the pesto to a food processor. Blend on high until smooth. Set aside.

In a small bowl mix together the 2 tbsp almond meal and 2 tbsp of the pesto.

Pat the piece of cod dry with a paper towel. Place the fish on a baking sheet. Season the fish with salt. Take the pesto and ground almonds and spoon it on top of the fish, pressing it down slightly to form a crust.

Place the fish in the oven and bake for 8-10 minutes.

While the fish is cooking heat the olive oil over medium heat in a skillet. Add the zucchini noodles and ¼ cup pesto (or the rest of the pesto if it is almost gone).

Sauté until the noodles are tender, about 3-4 minutes. Season with salt to taste.

Spoon the noodles onto a plate.

When the fish is done remove from the oven. Place the fish over the noodles, garnish with cherry tomatoes and serve.