Pesto-Crusted Baked Cod with Zucchini Ribbons

Preheat your oven to 200C and line a baking sheet with parchment paper.

Place the cod fillets on the sheet, pat them dry, and season lightly with salt and pepper.

Spread 2 tablespoons of pesto evenly over the top of each fillet and sprinkle with the parmesan cheese.

Bake the fish for 12 to 15 minutes until it is opaque and flakes easily with a fork.

While the fish bakes, use a vegetable peeler to shave the zucchini into long, thin ribbons.

Heat olive oil in a large skillet over medium-high heat and sauté the zucchini ribbons for 3 minutes until just tender.

Season the zucchini with salt and pepper, then divide between two plates.

Top the zucchini with the baked cod fillets and serve immediately.