Pesto Baked Fish

Cranberry-Pecan Pasta Salad
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Ingredients

  • 6 fresh or frozen cod fillets, thawed
  • 2 Tbsp olive oil
  • 6 Tbsp basil pesto
  • 2 lemons, sliced

Instructions

  1. Preheat oven to 450°F.
  2. Brush fish with oil; lighlty season with salt and pepper. Place fish on a parchment-lined rimmed baking sheet. Top each with 1 Tbsp pesto and 2 to 3 lemon slices.
  3. Bake 10 minutes or until fish flakes easily with a fork.

Side Dish Ingredients

  • 1 (8.8-oz) pouch microwavable elbow pasta
  • 2 (9.32-oz) pkg kale, pecan, cranberry chopped salad kits

Side Dish Instructions

  1. Heat pasta according to package directions.
  2. Prepare salad according to package directions; toss with pasta.

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