Pequillo Pepper and Macadamia Pesto with Broiled Cod

Name: Pequillo Pepper and Macadamia Pesto with Broiled Cod
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
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))

Simple, broiled cod pairs perfectly with this light dill-based savory sauce.

Servings

Prep Time

10 minutes

Cook Time

8 minutes

Image of Pequillo Pepper and Macadamia Pesto with Broiled Cod

Ingredients

For the Pesto:

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

For the Fish:

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))

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.