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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.
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Recipe!