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Roasted Alaskan Cod with Green Pesto and Tomato Jam

Our easy, tasty recipe comes from Alaskan Chef Erik Slater. As Chef Slater says, "Pesto and fish seem like they were made for each other. Pesto is such simple sauce that can be made with just about any leafy green, nuts, a little cheese, some garlic and oil. This recipe + a bright glass of white wine + Alaska Cod = wicked delicious!".
Yield: Serves 4
Total Time: 45 min
Prep: 30 min
Cook: 15 min
Additional:
Ingredients
3 cups loosely packed leafy greens (kale, Swiss chard, collards, beet greens or mustard greens)
1/2 cup toasted walnuts, almonds, cashews or macadamia nuts
4 garlic cloves
1/4 cup Parmesan cheese
Juice and zest of 1 lemon
3 vine-ripe tomatoes, chopped
1/2 shallot, chopped
1/3 cup brown sugar
1/4 teaspoon kosher salt
1 tablespoon honey
Preparation
1.  Toast the nuts: Place nuts in sauté pan over medium heat. Cook until nuts are brown and toasty, shaking the pan every so often.
2.  Make Greens Pesto: Trim and cut greens from stem and center rib; place in blender. Place toasted nuts, garlic, cheese, salt, lemon zest and 1 tablespoon lemon juice in blender. Puree, and slowly drizzle oil into mixture until it is as smooth as you like it. Season to taste.
3.  Make Tomato Jam: Simmer tomatoes, shallot, brown sugar, balsamic and honey on medium-low heat until it becomes jam-like, about 20 to 30 minutes. Puree, if desired; keep warm.
4.  Preheat oven to 450º F.
5.  Rinse frozen Alaska Cod under cold water to remove any ice glaze; pat dry with paper towel.
6.  Rub 1 tablespoon of pesto onto each fillet, reserving about 2 tablespoons pesto.
7.  Place seafood on spray-coated pan or foil-lined baking sheet and roast for 10 minutes. Cook just until fish is opaque throughout.
8.  To serve, top with reserved pesto and a dollop of tomato jam.
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