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+ servings

Almond Pesto Crusted Cod with Pesto Zucchini Noodles

Course Dinner, Lunch, Main Dish
Cuisine Paleo, Primal
Cook Time 15 minutes
Total Time 15 minutes
Servings 1


For Pesto

  • 2 cups Arugula
  • 3 tbsp Almonds (sliced)
  • 1/2 Lemon (juiced)
  • 1/4 cup olive oil
  • Salt (to taste)

For Fish

  • 2 tbsp Almonds (ground)
  • 2 tbsp Pesto
  • 5 oz Cod
  • Salt (to taste)

For Noodles

  • 1 tbsp olive oil
  • 1 Zucchini (or 1/2 large Zucchini, spiralized or julienned)
  • 1/4 cup Pesto
  • Salt (to taste)
  • 1/4 cup Cherry tomatoes (halved)


  1. Preheat oven to 350 degrees F.
  2. Add the 2 tbsp of almonds to a good processor and grind. Set aside.
  3. Add the ingredients for the pesto to a food processor. Blend on high until smooth. Set aside.
  4. In a small bowl mix together the 2 tbsp almond meal and 2 tbsp of the pesto.
  5. 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.
  6. Place the fish in the oven and bake for 8-10 minutes.
  7. 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).
  8. Sauté until the noodles are tender, about 3-4 minutes. Season with salt to taste.
  9. Spoon the noodles onto a plate.
  10. When the fish is done remove from the oven. Place the fish over the noodles, garnish with cherry tomatoes and serve.
Nutrition Facts
Almond Pesto Crusted Cod with Pesto Zucchini Noodles
Amount Per Serving
Calories 1897 Calories from Fat 1449
% Daily Value*
Fat 161g248%
Saturated Fat 25g156%
Polyunsaturated Fat 22g
Monounsaturated Fat 107g
Cholesterol 97mg32%
Carbohydrates 41g14%
Fiber 30g125%
Sugar 25g28%
Protein 71g142%
Vitamin A 1250IU25%
Vitamin C 28.1mg34%
Calcium 720mg72%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.