Easy Weeknight Cod with Pesto | Thomas Straker

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

basil pesto

🥗Healthier: spinach pesto

💰Cheaper: store-bought pesto

Spinach pesto is lower in calories and can be made with less expensive ingredients.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are a nut-free alternative, while walnuts are more affordable.

cod fillets

🥗Healthier: tilapia

💰Cheaper: pollock

Tilapia is a lean fish option, and pollock is often less expensive.

Start by portioning the cod loin, skinning it from the tail using a sharp knife.

Trim the cod into a nice portion, removing any belly bits for other uses.

Make the pesto by adding basil, one clove of garlic, parmesan cheese, pine nuts, salt, black pepper, and olive oil into a blender.

Blend the pesto until it's creamy but still has some texture from the nuts, adjusting with more oil if needed.

In a pan, heat olive oil until shimmery, then add cherry tomatoes and a pinch of salt to soften them.

Add minced garlic to the tomatoes and let them cook down on low heat.

Pour in a splash of white wine and a touch of chicken stock, then bring to a boil.

Add pre-cooked white beans to the mixture and season with salt and black pepper.

Nestle the cod into the pan, ensuring it's well coated with the cooking liquid.

Cover the pan with a lid to steam the cod gently while it cooks.

Prepare a salad with mustard greens, dressed with lemon juice, olive oil, and parmesan cheese.

Check the cod for doneness; it should be cooked gently and flake easily when done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens