Cod with Sun-dried Tomato and Pumpkin Seed Pesto
Cod with Sun-dried Tomato and Pumpkin Seed Pesto
Ingredients
- 1 recipe Sun-dried Tomato and Pumpkin Seed Pesto
- 1/2 cup (125 ml) chicken broth
- 3 Tbsp (45 ml) butter
- 4 zucchini, sliced lenghtwise into ribbons with a mandoline
- 4 leaves fresh sage or basil finely chopped
- 1-1/4 lb (675 g) cod or whitefish fillets
- 2 Tbsp (30 ml) olive oil
Instructions
- In a large skillet, bring the broth and butter to a boil and reduce by half. Add the zucchini and the sage or basil. Continue cooking, stirring gently, until the zucchini is just tender, 3 to 4 minutes. Season with salt and pepper. Keep warm.
Cod with Sun-dried Tomato and Pumpkin Seed Pesto