Cod with Sun-Dried Tomato Pesto
Indulge in this exquisite dish showcasing tender baked cod generously smothered with a flavorful sun-dried tomato pesto. Seasoned with a harmonious blend of herbs and spices, this dish is sure to tantalize your taste buds with every bite.
Ingredients
Ingredients for the Dish | |
|---|---|
| 1 | cup sun-dried tomatoes, packed in olive oil |
| 1⁄4 | cup pine nuts |
| 1⁄2 | cup basil leaves, loosely packed |
| 1⁄4 | cup Parmigiano-Reggiano, grated |
| 3 | garlic cloves, roughly chopped |
| 1 | tablespoon dried rosemary |
| 1⁄2 | teaspoon kosher salt |
| 1⁄2 | teaspoon freshly cracked black pepper |
| 1⁄2 | teaspoon crushed red pepper flakes |
| 2 | teaspoons balsamic vinegar |
| 1⁄2 | cup extra-virgin olive oil |
| 2 | large lemons, thinly sliced and deseeded |
| 1 1⁄2 | pounds large cod filet |
| 1⁄2 | teaspoon kosher salt |
Instructions
Preparing the Dish | |
|---|---|
| 1. | Preheat the oven to 400˚F (200˚C) with the oven rack positioned in the center. |
| 2. | Create the pesto rosso by combining sun-dried tomatoes, pine nuts, basil, Parmigiano-Reggiano, garlic, rosemary, salt, pepper, red pepper flakes, and balsamic vinegar in a food processor. Pulse until finely chopped. Scrape down the sides and, with the motor running, drizzle in the olive oil until smooth. |
| 3. | Prepare the cod by drying with paper towels and seasoning with salt. Arrange the lemon slices on a rimmed baking sheet, then place the cod on top of the lemons. Spread a thick layer of 1 cup of pesto on top of the cod. |
| 4. | Transfer to the center rack in the oven and bake until the cod is tender and flakes easily, about 13 to 15 minutes. Serve the cod immediately with the remaining pesto. |
Published on Jul 25, 2024 by Luminița