Goats cheese is the perfect pair for baked cod with its tangy taste and crumbly texture. Pair it with some fresh vegetables and you have a lovely, nutritious keto friendly meal.
Ingredients:
- 2 x cod fillets
- 2 teaspoons pesto
- 100g garlic & herb goat’s cheese, slice up
- 50g cherry tomatoes, halved
- Salad leaves
Make it!
- Place each cod fillet in the middle of a large sheet of foil, with the corners folded over.
- Spread 1 teaspoon of pesto over each one, then place a couple of slices of goat’s cheese on top. Scatter over a few halved cherry tomatoes, then fold up the corners to cover.
- Bake at 180C for 20 minutes until golden - then enjoy, served with salad on the side.
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