Hatch Pecan Pesto Baked Cod

 

The hatch pecan pesto that I made last week was so good that literally I could’ve eaten it with a spoon. Not only did I use it on pasta, but I also stirred a tablespoon into my cannellini bean dip (fantastic), and then decided to use it to top some cod before baking. It was a complete success. Be sure to save some Melissa’s Hatch Pecans to grind up and sprinkle on top of the fish before serving. I photographed the fish before I did that (because I couldn’t wait to dig in), but it’s a step you don’t want to miss. It makes a world of difference.Hatch Pecan Pesto Baked Cod

 4 cod fillets (around 6-8 ounces each)

3 T. butter

2T. freshly squeezed lemon juice

2 large garlic cloves, minced

½ t. sea salt

Freshly ground black pepper

Hatch Pecan Pesto

Additional lemon wedges, for serving

Finely chopped hatch pecans, for garnish

 Preheat oven to 350° F.

 While oven is preheating, place butter into a glass baking dish and pop into the oven to melt. When butter is melted, remove from oven and whisk in lemon juice, oil, garlic cloves, salt, and pepper.

 Dredge the cod in the butter mixture, and arrange in pan. Place about 2 tablespoons of hatch pecan pesto on each fillet. Cover and bake for 15 to 20 minutes or until the fish flakes easily with a fork. Remove to individual serving plates, sprinkle each with about a tablespoon of finally chopped hatch, pecans, and serve with lemon

 Store any unused pesto, covered, in the fridge for 3-4 days.

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