There’s a few things going on in the kitchen lately, or not going on in the kitchen.
- It’s been so hot that’s it’s been more reasonable to grill outside a few meals at a time.
- We’ve been trying to “eat down” the freezer. We do buy extra things when they’re on sale since we have the space, and now the time has come to work on consuming those extra things to make space for more important things…like ice cream because it’s summer.
- I’ve been trying to diversify my proteins. We still eat a lot of chicken, but we’re trying to incorporate more beef as well as fish. I’m also using some dairy as a protein source, which we’ll get to later.
When I got home from work and started thinking about what to do for lunch, my first thought was I needed something quick or at least easy. My second thought was I didn’t want chicken.
I had put fish in the fridge to thaw the other day and decided this might be a good chance to cook it up. It could also be the fact that we’re going to the Cape this week and all I want is a lobster roll, but that’s beside the point. The point is there are some things I haven’t made in a while and this was an opportune time to make one of them.
I joke a lot that my recipes are often throwing ingredients in a bowl and hoping for the best. This is one of those things because it’s really only two ingredients.
Pesto Cod for Two
What You’ll Need
- Jar pesto – I’ve used Barilla and Classico – both taste good and are the same nutritionally
- White fish of choice: I used cod fillet, but you can also use haddock
- Cooking spray
- Baking sheet
1.Preheat your oven to 375.
2. Generously spray cooking spray on a baking sheet. I say generously spray because I’ve had issues with fish sticking to my baking sheets, however, they’re also almost 10 years old.
3. Lay fish as flat as possible on baking sheet. Again you can use fresh or thawed fish. I used frozen cod that had been thawed out.
4. Cover fish with a tablespoon of pesto – trust me this is enough.
5. Bake for about 15 to minutes. The fish will be completely white when it’s fully cooked.
6. I plated my fish with brown rice, broccoli and fresh tomatoes (still cold).