Crunchy Pesto Cod

Living in Texas, it’s hard to eat fish and seafood as often as we did in Louisiana (of course, $3/lb ribeyes are hard to pass up…).  This is a very, very easy dish to make, especially if you cheat and use store-bought pesto.

Ingredients

  • 4 6 oz. cod filets
  • 1/2 cup panko breadcrumbs
  • 1/2 cup pesto (preferably home made – see recipe below)
  • Salt & Pepper, to taste
  • Lemon wedges, to serve

Directions

  1. Preheat oven to 425 F
  2. Lay out fish filets on a greased baking sheet; dust with salt and pepper
  3. Mix pesto and panko; spread evenly on top of filets to make a crust
  4. Bake at 425 F for 15 minutes or so (until fish flakes easily)

*Pesto Recipe

  • 1 cup fresh basil leaves (we grow it, and you should too)
  • 1 clove garlic
  • 2 Tbls. pine nuts (or walnuts, if you’re cheap and your grocery store doesnt’ have a bulk food section)
  • 1 tsp salt
  • ~2/3 cup of good extra-virgin olive oil
  • 1/2 tsp of lemon juice, to taste
  • 4 to 5 Tbls good grated parmesean cheese (not that Kraft stuff in the shaker)
  1. Blitz basil, nuts,  garlic, and salt in a food processor until finely chopped
  2. Drizzle in olive oil until a pleasing consistency is reached; add lemon juice
  3. Mix in cheese; add olive oil as needed to achieve proper consistency

Serve with risotto and steamed mixed vegetables.

Beer Pairing: Estella Damm or other European lager.

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