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Prep time
15 minutes
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Cook time
15 minutes
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makes
1 ¼ cups pesto
Author Notes
This recipe is a public service announcement to bring sun-dried tomatoes back into your life. Sure, they got a bad rap in the '90s and haven’t had their moment in decades, but these intensely concentrated tomatoes are versatile pops of flavor. This Sicilian spin on the classic Pesto alla Genovese is called Pesto Rosso, dating back centuries. It's spiked with rosemary, balsamic vinegar, and red pepper flakes, which makes for a dynamic sauce. Cod acts as a blank slate to absorb all the intensity of Pesto Rosso without overpowering it (a more fishy-fish, like salmon, would probably be too much).
I call for sun-dried tomatoes packed in olive oil for this recipe. Pro tip: Reserve the olive oil from the jar and use it for the olive oil that gets slowly drizzled into the pesto. Most likely you’ll need to supplement it with more olive oil from your pantry, but it’s a great way to cut down on food waste. The real joy of this recipe is that you can make the pesto up to one week in advance, making this a true weeknight winner. I like using a whole piece of cod, but individual filets work too. If you use a smaller cut, save the remaining pesto for mixing into pasta or smearing on sandwiches. —Alexis deBoschnek
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Ingredients
- For the pesto:
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1 cup
sun-dried tomatoes, packed in olive oil
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1/4 cup
pine nuts
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1/2 cup
basil leaves, loosely packed
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1/4 cup
Parmigiano-Reggiano, grated
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3
garlic cloves, roughly chopped
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1 tablespoon
dried rosemary
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1/2 teaspoon
kosher salt
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1/2 teaspoon
freshly cracked black pepper
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1/2 teaspoon
crushed red pepper flakes
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2 teaspoons
balsamic vinegar
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1/2 cup
extra-virgin olive oil
- For the cod:
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2
large lemons, thinly sliced and deseeded
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1
large cod filet (about 1 ½ pounds)
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1/2 teaspoon
kosher salt
Directions
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Heat the oven to 400˚F with an oven rack positioned in the center.
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Make the pesto rosso: Add the sun-dried tomatoes, pine nuts, basil, Parmigiano-Reggiano, garlic, rosemary, salt, pepper, red pepper flakes, and balsamic vinegar to the bowl of a food processor. Pulse until finely chopped. Scrape down the sides of the bowl with a silicone spatula. With the motor running, drizzle the olive oil into the food processor until smooth.
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Prepare the cod: Pat the cod dry with paper towels and season with salt. Spread the lemons on a rimmed baking sheet and place the cod on top of the lemons. Spread 1 cup of the pesto on top of the cod in a thick layer.
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Transfer to the middle of the center rack in the oven and bake until the cod is cooked through and easily flakes with a fork, about 13 to 15 minutes. Serve cod immediately with the remaining pesto.
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