Pesto Crusted Cod Recipe
lemon basil risotto, zucchini, basil chimichurri
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Ingredients
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Pesto Crust
Lemon Basil Risotto
Zucchini
Basil Chimichurri
Method
Pesto Crust Preparation
- 1
Make the Pesto
In a food processor, combine basil leaves, parmesan cheese, pine nuts, garlic, olive oil, and salt. Blend until smooth.
- 2
Prepare Cod
Preheat the oven to 400°F (200°C). Place cod fillets on a baking sheet and spread the prepared pesto evenly over the top of each fillet.
Lemon Basil Risotto Preparation
- 3
- 4
Cook Rice
Add arborio rice to the saucepan and stir for 1-2 minutes. Gradually add chicken broth, one ladle at a time, stirring constantly until absorbed. Repeat until rice is creamy and al dente.
- 5
Finish Risotto
Stir in lemon juice, lemon zest, salt, black pepper, and chopped basil. Cook for an additional 2 minutes to combine flavors.
Zucchini Preparation
- 6
Basil Chimichurri Preparation
- 7
Prepare Chimichurri
In a bowl, combine fresh basil leaves, parsley, garlic, red wine vinegar, olive oil, salt, and black pepper. Mix well and set aside.
Final Assembly
- 8
Bake Cod
Place the baking sheet with the cod in the preheated oven and bake for 12-15 minutes, or until the cod is cooked through and flakes easily.
- 9
Serve
Plate the lemon basil risotto, sautéed zucchini, and the pesto crusted cod. Drizzle with basil chimichurri before serving.