We cook with pesto a ton, as I’m sure you have already noticed. The great part of pesto is it keeps for a while, so if you make a large batch you can usually find more uses for it later. I am a huge fan of emptying out the refrigerator and hate things to go to waste, which is how this idea came about. We were in the mood for a lean fish, but didn’t want to eat it plain, so I thought, why not try some pesto on top?! And boy, was it delicious. We plated it over some sweet potato puree (my new go-to side) and VOILA! This recipe was super quick, healthy, and above all, required very few ingredients, for those days that you just don’t have time to think of something new.
We had quite the weekend, which is why my posts have been lacking. We flew up to Toronto for Charlotte’s Baptism. It was such a great weekend, getting both sides of the family together. Everyone helped make her day feel even more special, and we were so thankful for great weather, easy flights, and a very happy baby when it came time for her big debut:) Below are some pics recapping the day.
PS The dress Char was wearing has been in Nick’s family for over 7 generations almost every baby in the family has been Baptized in it so far, and we were SO nervous she wouldn’t fit into it (because she’s HUGE, and we waited a tad later than most to get her Baptism together). Luckily, it fit, and she LOVED it.
Pesto Pan Seared Cod with a Sweet Potato Puree: serves 2
For the fish:
- 3/4-1 lb of cod or any other flaky white fish
For the sweet potato puree:
- 1-2 sweet potatoes or yams
- 1 garlic clove (diced finely)
- 1 tea spoon of grated ginger
- kosher salt & pepper
- 1 tea spoons of cumin and nutmeg
- a few table spoons of olive oil for roasting and searing purposes
- 1 table spoon of butter
- 1/4 cup of sour cream or milk
For the pesto:
- 1 bunch of basil
- 1 cup of pine nuts or pecans (toasted)
- 1/2 cup of olive oil
- 2 cloves garlic
- 1 dash of chili flakes
- 1 dash of kosher salt & pepper
- 1 dash of lemon juice
Sweet Potato Puree:
- Pre-heat oven to 450.
- Toss chopped sweet potato , garlic, and ginger with 1 Tbsp of olive oil, cumin, nutmeg, and a generous pinch of salt and pepper. Spread on a baking sheet, roast for ~25 mins
- Blend in food processor until smooth.
- If need be; add a dash of sour cream or milk to make creamier to your liking,
- If not already portioned, cut the fish into ~1/4-1/3 lb. pieces. Salt & Pepper generously on both sides.
- Heat 1 tbsp each of butter and olive oil over medium high heat. Once the butter is completely melted, add the cod. Cook on one side until mostly cooked through, approximately 5 mins (fish should have formed a crunchy, golden crust.) Flip once, being careful to keep the fish together. Cook for another 3-5 mins, until fish is firm.
For the pesto topping instructions, click to view previous post ….. Pesto!