Wednesday, June 22, 2011
We don't eat a lot of fish. We do eat shrimp prepared many different ways on the regular basis and I eat a lot of salmon; but we don't eat much fish at home. Fish cooks quickly and can be very healthy; so that made this recipe appealing for a weekend dinner.
The pesto with the cod is a great combination. The flavors meld together along with the tomato and wine but the pesto doesn't completely overwhelm the delicate cod.
I used a generous amount of the pesto as I was using up the end of a jar. For the fish I bought two individually packaged servings of cod. A larger piece would make a nice presentation with pesto and tomato slices over the fish. But the individual servings are really convenient for us.
Loosely adapted from Kayotic Kitchen
Basil Pesto (green) 1-2 Tbsp depending on the amount of fish
1/4 cup Dry White Wine
Place the cod in an oven dish and generously season it with pepper. You could add salt, but pesto generally contains plenty of salt.
Brush or spoon the pesto over the fish; reserving a small amount of the pesto.
Thinly slice the tomato and place them on top of the fish. Brush the remaining pesto on top of the tomatoes.
Pour in the white wine along the side of the fish and in the bottom of the pan.
Place the dish in a preheated oven and bake at 350℉ for 20 minutes.
7. Spoon some of the cooking liquid over the fish and serve immediately.