Carsten Schafer

  • For the fish:
    • 4 cod fillets (around 6-8 ounces each)
    • 3 tbl [or 44.3604 0.00] avocado oil
    • juice from half a large lemon (about 2 Tablespoons)
    • 2 large garlic cloves, smashed
    • 1/2 tsp [or 2.46446 0.00] sea salt
    • a few generous pinches of black pepper
    • Additional lemon wedges, for serving
  • For the pesto:
    • 2 packed cups fresh basil leaves
    • 1/3 cup [or 75 0.00] pine nuts
    • Zest from 1 large lemon
    • Juice from half a large lemon (about 2 tbl)
    • 1/2 garlic clove, smashed
    • 1/2 tsp [or 2.46446 0.00] salt
    • 1/4 tsp [or 1.23223 0.00] black pepper
    • 1/3 cup [or 75 0.00] olive oil
Preheat the oven to 350 degrees F.
First zest the lemon and place the zest in the work bowl of a food processor. Cut the lemon in half.
Grab a glass baking dish (8 or 9-inch square) and squeeze in the juice from one lemon half. Add the oil, garlic cloves, salt, and pepper. Whisk with a fork to blend. Add the cod to the baking dish and turn several times to coat. Let it stand for 15 minutes.
In the work bowl of a food processor, add the lemon zest and the juice from the other lemon half. Add the basil, pine nuts, garlic, salt, and pepper. Process until finely chopped. While the machine is running, slowly drizzle in the olive oil. Process until thoroughly combined.
Place about 2 tablespoons of pesto on each fillet. Cover and bake for 15-20 minutes, or until the fish flakes easily with a fork.
Serve with additional pesto and lemon wedges.
Store any unused pesto, covered, in the fridge for 3-4 days.
Date added: