Black Cod with Lemon Basil Pesto - KTVN Channel 2 - Reno Tahoe News Weather, Video -

Black Cod with Lemon Basil Pesto

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Serves 4-6

Lemon Basil Pesto

Makes about 3/4 cup

2 cups Basil leaves, packed

1/3 cup Pine nuts, toasted

Grated zest of 1 large lemon

2 tbsp Lemon juice

1 ea Garlic clove, peeled

½ tsp Kosher salt

¼ tsp Black pepper

1/3 cup Freshly grated Parmesan cheese

1/3 cup Extra-virgin olive oil

In a food processor, pulse the basil, pine nuts, lemon zest, lemon juice, garlic, salt and pepper – until finely chopped. With the machine running, gradually add the olive oil and blend until the mixture is smooth and thick. Add the cheese and pulse until the cheese is mixed in.

2 ea  Yellow Squash, sliced using a peeler

2 ea Zucchini, sliced using a peeler

½ cup Sundried tomatoes

1/3 cup Kalamata olives, sliced

Kosher salt & freshly ground black pepper

Olive oil to drizzle with

6 ea Black cod fillets, 6 oz each

Parchment paper

Cut 6 pieces of parchment paper big enough to fit all your ingredients. Fold it in half and then spread the zucchini, squash, sundried tomatoes and olives in a mound leaving a space in the center where you will place a piece of black cod. Then smear some pesto on the top of the cod. Starting at one end you will roll and crimp the paper together as you go around the fish – trying to form a tight seal as you go. It will look almost like a paper calzone.

Place these packets on a baking pan and bake for 15 minutes. Unwrap and enjoy!


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