Pesto Cod With Sauteed Veggies Food

PESTO COD WITH SAUTEED VEGGIES

Steps:

• Preheat the oven to 450 degrees. Line a sheet pan with parchment paper.
• Pat the fish dry with paper towels, place the cod filets on a plate (or the lined baking tray) and spoon the basil pesto onto each piece of fish. Use your hands or a spoon to coat it on one side. Be careful not to contaminate the jar of pesto with a spoon used to coat the fish.
• Sprinkle the breadcrumbs on top of the pesto, pressing lightly with your hands to make sure that it adheres well.
• Place the fish, breaded side down onto a parchment lined sheet pan, leaving an inch or more between each filet. Then coat with pesto and breadcrumbs on the second side.
• Bake in the preheated oven for approximately 10 minutes, give or take a 2-3 minutes depending on thickness and size of the filets.
• While the fish is baking, heat olive oil in a large frying pan over high heat. Add the zucchini, squash and bell pepper. Season with salt and pepper. Make sure to stir the veggies from time to time so that they don't stick. Given the high heat, they will brown quickly. Saute until tender and browned to your liking.
• Turn the heat to medium low and add the garlic. This will prevent the garlic from burning and becoming bitter. Stir it in, letting it heat through and become fragrant. This should take about 10 minutes total to cook the veggies.
• Plate up the Pesto Cod as soon as it comes out of the oven with the Sauteed Veggies. A side of rice, quinoa or pasta with a drizzle of olive oil and sprinkle of freshly grated parmesan cheese will be fantastic together. To add more flavor, try a dollop of pesto on the starch or a squeeze of lemon over the whole dish.

PASTA GRATIN WITH PESTO AND VEGGIES

Steps:

• In a saucepan with boiling salted water, cook penne for about 10 minutes or until al dente. Drain and set aside.
• In the saucepan, heat oil at medium heat. Add onions, carrots, cauliflower, salt and pepper. Cook, stirring from time to time, for about 5 minutes or until veggies are tender but still crunchy. Add the reserved penne and pesto, stir to coat well.
• In a bowl, with a whisk, mix eggs and cottage cheese. Add to the preparation of pasta and stir to coat well.
• Put the preparation in an oven-dish that contains 2 L (8 cups) or in 4 oven-dish that contain 500 ML (2 cups) each. Press slightly. (You can prepare the gratin until this step and cover it. It will be good until the next day in the fridge and up to 2 weeks in the freezer. Let defrost before cooking and add 10 minutes to the cooking time.) Cover with slices of tomatoes and sprinkle with parmesan cheese. Cook in the preheated oven of 375 F for about 30 minutes or until preparation is golden and bubbling.