Cod with Peppers and Macadamia Pesto

By Pollin

Ingredients

• For the pesto:
• 1 (9-ounce) jar of roasted piquillo peppers
• 1/2 cup unsalted macadamia nuts
• 1/4 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil & dill
• Fish:
• Vegetable spray
• 4 (6 ounce) cod fillets
• 1/2 tsp kosher salt
• 1 tsp chopped fresh thyme leaves
• 1/2 tsp fresh grated lemon zest
• 2 TBL EVOO
• 1/2 lemon cut into 4 wedges for garnish

Preparation

Step 1

Preheat the broiler.

For the pesto: In the bowl of a food processor, place the peppers, nuts, salt and the olive oil. Puree until the mixture is smooth, scraping down the sides with a rubber spatula as needed. Stir in the dill and set aside.

For the fish: Spray a rimmed baking sheet with vegetable oil spray. Place the fillets on the baking sheet and season with the salt. In a small bowl, mix together the thyme, zest, and olive oil. Brush the fillets with the olive oil mixture. Place under the broiler and cook for 6-8 minutes or until opaque.

Spoon about 1/4 cup of the pesto on each plate and place a piece of cod in the middle of the sauce. Serve with a lemon wedge.