Pesto and Ricotta Stuffed Cod
Serves 420 mins prep25 mins cook
This delightful dish features cod filets stuffed with a lightened-up pesto and dairy-free ricotta mixture, served alongside sweet and spicy cauliflower gnocchi and a cilantro tartar sauce. The cod is air-fried for a healthy twist, and the dish is infused with fresh ingredients for a clean and refreshing flavor.
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What you need
Instructions
1: Sauté chopped onion and garlic for about 4 minutes until soft. 2: Add baby kale and sauté for a few more minutes until liquid cooks off. 3: Mix the sautéed veggies with dairy-free ricotta and pesto. 4: Lay the cod filets flat and place the ricotta mixture in the middle of each. 5: Wrap the filet around the mixture and season with salt, pepper, and coconut aminos. 6: Air fry on parchment paper at 375°F for about 10 minutes or bake at 400°F for 10-12 minutes. 7: For the sauce, mix together sriracha, honey, coconut aminos, apple cider vinegar, garlic powder, onion powder, and cumin. 8: Toss frozen cauliflower gnocchi with coconut oil and air fry at 400°F for about 10 minutes. 9: Remove gnocchi, toss with sauce, and air fry for another 5 minutes until crispy. 10: To make pesto, add basil, water, nuts, olive oil, garlic, lemon juice, salt, and pepper into a food processor and pulse until desired consistency.View original recipe