10DDD Baked Cod With Pesto

• 1 cup pitted Kalamata olives
• ¼ cup capers
• 1 tbsp lemon zest
• Juice of 1 lemon
• 1 cup roughly chopped fresh parsley
• 2 cloves garlic
• ½ cup raw walnuts
• ¼ cup extra-virgin olive oil
• 4 (4-6 ounce) fillets of cod (or fish of your choice)

Preheat the oven to 350°F. In a food processor, combine the olives, capers, lemon zest and juice, parsley, garlic & walnuts and process for 20 seconds. Drizzle in the olive oil while the motor is running. Spread about 1 tbsp of olive caper pesto onto each fish filet. Place the fish in a greased ovenproof dish.

Nutritional analysis per serving (1 4-ounce cod fillet with pesto): calories 390, fat 28 g, saturated fat 3 g, cholesterol 62 mg, fiber 3 g, protein 31 g, carbohydrate 6 g, sodium 647 mg (Serves 4)