Another one from the Mediterranean Kitchen for your consideration!
(serves 4-6)
Cod:
4-6 cod fillet pieces about 4 oz. each
Kosher* salt
Freshly* ground pepper
EVOO
2 Roma tomatoes, diced
Pistachio Cilantro Pesto:
2 packed cups fresh cilantro, stems removed
1/3 cup salted shelled pistachios
1 large garlic clove
2/3 cup EVOO
1/3 cup grated Parmesan cheese
3 T. freshly* squeezed lemon juice
Preheat the oven to 400. Pat the fish fillets dry and season with S&P on both sides, then place on a lightly oiled rimmed* baking sheet. Drizzle with olive oil. Bake for 20 min. Meanwhile, prepare the pistachio cilantro pesto. Place the cilantro, pistachios, and garlic in your food processor. Pulse until well-chopped. Add the remaining ingredients and blend until smooth. When ready, remove the baked cod and arrange them on a serving platter or individual dishes. Top each fillet with a generous spoonful of the pesto, then add the diced tomatoes. Enjoy with a side of rice, quinoa, or couscous.
"Flowers are great, but love is better."
Love,
MM
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