Pequillo Pepper and Macadamia Pesto with Broiled Cod
Servings
4
Prep Time
10 minutes
Cook Time
8 minutes
Ingredients
- 1 9.8-ounce jar of roasted piquillo peppers
- 1/2 cup unsalted macadamia nuts
- 1/4 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons chopped dill
- 4 6-ounce cod fillets
- 1/2 teaspoon kosher salt
- 1 teaspoon chopped thyme
- 1/2 teaspoon lemon zest
- 2 tablespoons extra-virgin olive oil
- 1/2 of a lemon (cut into 4 wedges, for garnish (optional))
For the Pesto:
For the Fish:
Instructions
- Preheat the broiler to high. Place the rack in the middle of the oven.
- In the bowl of a food processor, place the peppers, nuts, salt, and 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.
- Spray a rimmed baking tray with nonstick cooking spray. Place the fillets on the tray and season with the salt. In a small bowl, mix together the thyme, lemon zest, and olive oil. Brush the fillets with the olive oil mixture. Place under the broiler and cook for 6 to 8 minutes, or until the fish is opaque, flaky, and cooked through.
- Spoon about a 1/4 cup of the pesto on a plate and place a piece of cod in the middle of the sauce. Serve with a lemon wedge, if desired.
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