Search Posts
Recent Posts
- Rhode Island Weather for April 1, 2025 – Jack Donnelly April 1, 2025
- Drowning in corruption in Bonnet Shores: Dr. Melissa Jenkins Mangili April 1, 2025
- ART! Pawtucket City Gallery Reception, Pawtucket April 1, 2025
- RI millennial rental trends: how investors can benefit from shifts in the market – Emilio DiSpirito April 1, 2025
- Brown Univ: Med school DEI dean moves to VP of Campus Life. Admits 2,418 to class ’29. April 1, 2025
Categories
Subscribe!
Thanks for subscribing! Please check your email for further instructions.

Pan Roasted Codfish with Broccoli Almond Pesto – Anthony Salemme
By Anthony Salemme, contributing chef
Serves 4 (download and print recipe, bottom of page)
This being the last week of Lent here is one more fish recipe.
1 ½ pounds Codfish loin, salt and pepper
Broccoli Pesto
1 pound broccoli florets, cooked
4 ounces spinach
2 ounces slivered almonds toasted in 1 Tablespoon butter
2 tablespoons fresh chopped dill
1 lemon, zested and juiced
1 cup olive oil
½ cup Parmesan
In the bowl of a food processor add all the ingredients and pulse until almost smooth. Add salt and pepper to taste.
Preheat oven to 425F.
Cut the Cod loin into 4 portions. Sprinkle salt and pepper on all sides.
Place cod onto a buttered baking sheet. Top each piece with broccoli pesto.
Bake for 15 minutes.
I served it with tomato rice and a biscuit. The vegetable is already in the sauce.
___
Recipe!