Wednesday, August 22, 2007

Cod with Pesto & Tomatoes


I don't eat nearly enough fish - but I'm always on the lookout for nice, easy recipes. I guess part of it is that I don't like to handle fish very much - at least not if it doesn't come ready-prepared, so I don't have to fiddle with skin, bones and such. I know, I should get better at this - but for now, I'm happily buying frozen cod, and that will do very nicely for this little recipe. My favorite cut is the cod "back" - a thickish piece of fish, that's more substantial than traditional fillets.

Cod with Pesto & Tomatoes
Serves 2

2 pieces of cod "back"
2 tomatoes, preferrably homegrown or at least as local as you can get them
4 tsp pesto

Slice the tomatoes and arrange on two pieces of foil. Add a teaspoon of pesto to each serving. Cover with the fish, and drizzle with more pesto. Carefully fold the foil into a tight package, and bake at 200°C for about 10-15 minutes. Serve with boiled potatoes.

Recipe in Swedish:
Torskrygg med pesto och tomater


Pille said...

What a great-sounding simple fish dish, Anne! We've been eating a bit more fish that last year, but could still eat a lot more, so all easy recipes are welcome:)

Anonymous said...

The recipe sounds nice, Anne. But I can hardly believe anyone living in Stockholm would be buying frozen fish. Really, there is nothing to it when you buy it fresh. For now, just start buying fresh (not frozen) fillets. You can get them at the fish counter of supermarkets. Filets of different fish. Look for "not previously frozen" and "wild caught" fish. If they do not display it, ask. Personally, I do not eat farmed fish at all. But frozen ocean fish is for Mongolians, or for the Swiss or for the Austrians, the landlocked folks!

Like you, I do not handle the skin, the scales, the guts. You avoid it all by buying fillets! And the bones, well, one can manage that!


Anne said...

Hi Anna! Well, there's several answers really.. But the more important point is really convenience. I rarely shop the same day as I cook (except for weekends when there's no fish delivery anyway) so I need to rely on what I can have at home. I love eating really fresh fish on the west coast, but I honestly find the "fresh" fish here usually less than fresh. And if it has to travel, it might as well be frozen. Well, there is a good fish guy around who has good stuff - but his prices.. wow. I think the main thing is that I don't mind eating fish, but I almost never long for it. Room for improvement, for sure :)

Anonymous said...

This recipe would be wonderful with some home made pesto! I have been making my own pesto lately, and it really makes a difference, and is quick to make. Lovely recipe though!

Unknown said...

This sounds good. It is pretty easy and you can change it up by using different kinds of pesto.

Erlingur said...

this was super easy and the result was delicious (no frozen fish here though!)

tack sa mycket Anna :)