Pesto Cod and Red Pepper Kebabs

Getting a little creative with white fish, here we coated cod in reduced-fat pesto (available in all stores) and baked it on a skewer with some lovely red peppers. To finish it off, we served it on a bed of cooked, seasoned quinoa. Top the whole lot off with a generous scattering of sliced spring onions..


  • 40g reduced-fat basil pesto
  • 2 medium cod filets (120g each)
  • 1 red pepper, trimmed and diced 1-inch
  • 90g uncooked quinoa
  • salt and white pepper.
  • 1 spring onion, sliced to garnish


  1. Preheat the oven to 180°C.
  2. Place the reduced-fat basil pesto in a bowl. Dice the cod into smaller chunks. Add the diced cod to the bowl and toss gently to coat in the pesto.
  3. Skewer the red pepper and pesto cod onto two skewers and place onto a greased baking tray. Bake in the oven for 15-18 minutes.
  4. In the meantime, cook the quinoa according to packet instructions. Season with salt and white pepper.
  5. Serve the skewer on a bed quinoa and garnish with sliced green onion.



Calories Per Serving

287 kcal

Macros Per Serving


7 g

of which saturates

1 g


24 g

of which sugars

8 g


3 g


28 g


Fish Nuts (check the label of the pesto), Eggs (check the label of the pesto), Milk (check the label of the pesto)