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Fresh Cod with Homemade Pesto

Last week, I was cross-eyed and hunch-backed, thanks to multiple Excel deliverables at my day job. This meant that by dinner time, when I was finally ready to power down my computer, I was an irritable Bitch and incapable of speaking sentences other than “I can’t even.”


Paul knew he was dealing with my mean alter ego and timidly broached the dinner subject while I subjected him to a slew of exhausted complaints. Little did I know, while I was busy throwing myself a pity party, my wonderful boyfriend was gathering the ingredients to cook.

We had fresh cod defrosting in the fridge which added menu pressure to our evening, but Paul rose to the challenge and settled on another Quinciple recipe; pan-roasted cod with homemade pesto.

I’ve made several other dishes with homemade pesto in the past and think it really does make everything better. It’s almost too easy combined with seafood, which picks up the flavor of the pesto instantly and requires minimal cooking time and labor. AKA this is a great recipe to pass off to your boyfriends when you “can’t even.”

The cod was super oily, which was an interesting combination with the olive oil base of the pesto, but it worked. Plus, you can’t beat 15 minutes of cook time.


  • 12 ounces Pacific Cod
  • 4 leaves Lacinato Kale
  • 1 pint Cherry Tomatoes
  • 1 bunch Cilantro
  • ¼ Red Onion, sliced thinly
  • 1 Tbsp. Sherry Vinegar
  • 1 clove Garlic
  • 2 Tbsp. Pint Nuts
  • ½ cup Olive Oil
  • Salt & Pepper


  1. Toast the pine nuts until golden brown in your toaster oven or in a skillet over medium-low heat.
  2. In your food processor, puree the pine nuts, cilantro and garlic with just enough olive oil to make the pesto smooth. Season to taste with salt and pepper.
  3. In a large, nonstick skillet heated over high heat, add 2 tablespoons olive oil.
  4. Season cod fillets with salt and pepper on both sides.
  5. Just as oil begins to smoke, add cod fillets searing for 2-3 minutes per side until well-browned and beginning to flake. Be careful not to crowd the pan, cook fish in batches as necessary.
  6. Top each fillet with a dollop of cilantro pesto.


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