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!"
Roasted Alaskan Cod with Greens Pesto and Tomato Jam
Prep Time 30 minutes; Cook Time 15 minutes
Greens Pesto Sauce
- 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
- 1/4 teaspoon kosher salt
- Juice and zest of 1 lemon
- 1/2 cup organic extra-virgin olive oil
- 3 vine-ripe tomatoes, chopped
- 1/2 shallot, chopped
- 1/3 cup brown sugar
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon honey
- 4 Alaska Cod fillets (6 oz. each), thawed
- Trim and cut greens from stem and center rib; place in blender.
- To toast the nuts, place in sauté pan over medium heat. Cook until nuts are brown and toasty, shaking the pan every so often.
- 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.
- Simmer all ingredients on medium-low until it becomes jam-like, about 20 to 30 minutes.
- Puree, if desired; keep warm.
- Preheat oven to 450ºF.
- Rinse frozen Alaska Cod under cold water to remove any ice glaze; pat dry with paper towel.
- Rub 1 tablespoon of pesto onto each fillet, reserving about 2 tablespoons pesto.
- Place seafood on spray-coated pan or foil-lined baking sheet and roast for 10 minutes. Cook just until fish is opaque throughout.
- To serve, top with reserved pesto and a dollop of tomato jam.