Roasted cod with pistachio pesto, carrots, and arugula
April 23, 2013 § 10 Comments
This is about as typical of a weeknight supper as you get in our house. Roasted fish plus roasted veggies. Bam! Done! Thank you very much. Of course, the ways you can change this up are infinite with different spice rubs or sauces, different types of fish or veggies. We eat salmon most often, caught by our friend Dave who fishes commercially in Alaska. But, this time I had some cod.
I roasted it very simply, but then fancied it up by adding a pistachio and herb pesto – which was nothing but my way of saving the wilting ends of a couple bunches of herbs and the remnants of a bag of pistachios. Roasting a lemon or two with the carrots not only lends flavor to the carrots, but it also emboldens and rounds out the juices of the lemon. The arugula I tossed in at the last minute, to lightly wilt it. Easy peasy lemon squeezey (literally in this case, ha!).
Vær så god!
Roasted Cod with Pistachio Pesto Carrots, and Arugula (serves 4)
- 1 rather big handful each of parsley leaves and cilantro leaves (you could use 2 handfuls of only parsley, if you prefer)
- 2 Tbs. shelled, unsalted pistachios
- 1/4 cup olive oil, plus more as needed
- 8 large carrots, peeled or scrubbed well, and cut into thick matchsticks (like the kind you’d see on a tray for dunking in dip)
- 2 smallish lemons, halved, seeds removed as much as possible
- 4 packed cups of arugula
- 1 1/2 lbs. line-caught cod fillet (or other mild white fish)
- salt and pepper
- Heat your oven to 425F. In a small food processor, pulse together the herbs and the pistachios with a pinch of salt. Drizzle in the quarter cup of olive oil with the processor running. Continue to add olive oil until the pesto has a consistency somewhere between a paste and a sauce. You can also finely chop the herbs and pistachios by hand, then stir them together with olive oil and salt in a bowl. Once everything is well mixed together, taste and add more salt if necessary. Set aside.
- In a heavy baking dish, toss the carrot pieces and lemon halves with a good splash of olive oil and a sprinkling of salt and pepper. Stick them into the oven and roast, stirring once or twice, until the carrots are tender, about 20 minutes.
- Put your fish in a separate, lightly oiled, baking dish and sprinkle it with salt and pepper. About 5 minutes before the carrots are going to be done, put the fish in the oven. Roast the fish until it flakes easily. How long this takes will depend on how thick your fish is. Ours took 10 minutes.
- As the fish finishes, take the carrots out of the oven. Add the arugula to the baking dish with another big pinch of salt, and toss everything together using tongs, squeezing the lemon as you toss so its juices are mixed in. The arugula will only take a few moments to wilt.
- Divide the carrot and arugula mixture between 4 plates. Divide the fish into 4 pieces and put a piece on each plate, then drizzle with the pesto, and serve.