roast fish pistachio pesto

In an effort to share more of our very most every day meals, the ones I throw together with whatever’s left in the fridge, or the staples I can make with my eyes half closed at the end of a long day, I’ve started posting occasional short, simple posts just about these meals.  I call it vær så god, Norwegian for “bon appetit.”

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
Ingredients
  • 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
  • ¼ 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
  • 1½ lbs. line-caught cod fillet (or other mild white fish)
  • salt and pepper
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

 

 

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12 Responses to Roasted cod with pistachio pesto, carrots, and arugula

  1. Wow. This looks like something I am going to have to make soon. Cilantro and parsley are not so expensive, which adds another impetus to try this!

  2. Sarah says:

    This looks so pretty and delicious!

  3. Now this is a dinner I could get down with. I just love roasting things – so quick and easy and incredibly delicious! AND pistachio pesto… I think I’m gonna have to try this one. Thanks! -Rene

  4. This looks insanely good! I’m not a huge fan of cod but I can imagine it goes great with the pistachio pesto, thanks for the recipe!

  5. This is incredibly delicious, I am not a fan of cooked carrots but I think I could eat them the way you prepared them and anything with arugula added is tops on my list. I love that you added lemon. What a perfectly gorgeous meal.

  6. This is so similar to what I had for dinner tonight! So colorful. Beautiful!

  7. Claudia says:

    Beautiful! I love your combination of warm arugola (I prepare many pasta dishes the same way) and pistachio!

  8. Excellent, you’re posting more of your everyday, busy week-night dinners! This looks impossibly beautiful but I can see that it is actually quite simple to execute :) Perfect! Love the pesto spread on the cod… such an invigorating way to bring so much flavor! I love your blog. I have some white fish in the freezer… hmmm!

  9. […] of it as soon as I can (hence the tagline of this blog).   The very next day day after seeing this pistachio pesto at 5 and Spice, I was happily blending up some aromatic green sauce of my own.   Sadly, it had […]

  10. […] Originalrezept wird der Rucola übrigens untergemischt, so dass er größtenteils anfängt zu welken. Aus […]

  11. […] Roasted cod with pistachio pesto, carrots, and arugula […]

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