Roasted Cod With Fennel And Olive Salad

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Men's Health

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Ingredients

1/4 cup sun-dried tomato pesto

1 1/2 pounds cod fillets, cut into 4 portions

2 bunches fennel ( 3/4 pound), trimmed, halved, and very thinly sliced crosswise

2 tablespoons chopped fennel fronds

1/3 cup pitted kalamata olives, halved

1 cup whole fresh parsley leaves, stems removed

1 1/2 teaspoons lemon juice

1 1/2 teaspoons olive oil

1/8 teaspoon salt

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