The pesto coating on this cod is already built in, so all you need is pasta and a bright finish. Ten minutes and two pans get dinner on the table. Serve with a simple salad or steamed greens on the side.

Serves 2. 20 minutes, 15 at the stove.

About 480 calories a serving, 32 g protein, 69 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 6 ounces pasta; stir and cook until al dente, about 8 to 10 minutes, checking the package directions. While the pasta cooks, heat a skillet over medium-high heat.
2. Once the skillet is hot, set the two cod fillets skin-side down in the pan with the pesto and oil from the package. Let them cook without moving for 4 minutes, until the skin crisps slightly.4 min
3. Flip the fillets gently and cook for another 2 to 3 minutes on the other side, until the fish flakes with a fork. Season lightly with salt and pepper. Transfer to a plate.3 min
4. Drain the pasta and return it to the pot. Stir in 1 tablespoon butter and 1 minced garlic clove, then add the juice of half the lemon and a squeeze of salt and pepper. Toss to coat.
5. Divide the pasta between two bowls and top each with one cod fillet and any pan juices. Finish with a squeeze of fresh lemon juice.

Note Swap the lemon for white wine if you have it open. Leftovers keep in the fridge for one day; reheat the cod gently in a low oven. Serve with a green salad tossed in lemon vinaigrette or steamed broccoli.