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Cod with Dried Tomato Pesto and Pumpkin Seeds

Ease of preparation: easy
Preparation time : 20 minutes
Cooking time: 15 minutes
Serves : 4

Ingredients

  • Pesto
    • ½ cup (125 ml) dried tomatoes in oil, drained and finely chopped
    • ¼ cup (60 ml) pumpkin seeds, broiled and chopped
    • 1 tbsp (15 ml) capers, chopped
    • 1/3 cup (75 ml) olive oil
  • Zucchini Squash
    • ½ cup (125 ml) chicken broth
    • 3 tbsp (45 ml) butter
    • 4 zucchini squash, finely sliced lengthwise with a mandolin
    • 4 fresh sage or basil leaves, finely chopped
    • 1 ¼ lbs. (675 g) cod filets
    • 2 tbsp (30 ml) olive oil

Method

  1. In a bowl, mix the tomatoes, pumpkin seeds, the capers and then oil. Reserve.
  2. In a large frying pan, boil the broth and butter, and let reduce to half. Add the zucchini, sage or the basil. Continue cooking while stirring carefully until the zucchini is lightly tender, about 3 to 4 minutes. Sprinkle salt and pepper. Reserve and keep warm.
  3. In the same frying pan, brown the fish in olive oil at medium heat, for 2 to 3 minutes on each side. Sprinkle salt and pepper.
  4. Serve the fish with the pesto and accompany with slices of zucchini.