- 4 x 140g skinless cod fillets
- 6 tbsp low fat (under 60 calories per 100g) natural yoghurt
- 8 tsps sun-dried tomato pesto
- 3 tbsp chopped fresh parsley or dill
- Preheat the grill. Mix the yoghurt, pesto and herbs.
- Place the cod fillets in a shallow oven dish. Season and pour the sauce over the cod fillets.
- Place under a hot grill or cover and microwave for 3 minutes on high.
- Sprinkle the remaining parsley or dill over the dish.
- Serve with lots of crunchy salad