Baked Cod With Sun Dried Tomato Pesto
Ingredients
- For the pesto:
- 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
- For the cod:
- 2 large lemons, thinly sliced and deseeded
- 1 large cod filet (about 1 ½ pounds)
- 1/2 teaspoon kosher salt
Organization Tags
Tags easily organize your Recipe Library
Comments
Comments