During my most recent visit to Ireland--too long ago at over ten years--I was struck by the way cooks were making good use of nature's bounty there. Along with fresh produce, meat and dairy from the local farms, I enjoyed a lot of good fish from Ireland's waters. So after trying Irish Lamb Stew from the Irish Country Cooking book, I was ready to sample one of its fish recipes.
As much as I like meaty fish like salmon and swordfish, I'd like to do more with lighter, white fish as part of an overall effort to put seafood on our plates a bit more often. So I decided to try the Roast Cod Steaks with Herb Pesto recipe. This is a very simple preparation that can be done in 30 minutes, as you make the pesto while the cod cooks. The herb pesto adds nice zest to the fish, and the fresh taste is particularly welcome in these early days of spring. I definitely give this recipe a thumbs up!
1 to 2 tbsp other fresh herb (I use mint, recipe called for dill and/or tarragon)
2 cloves garlic, minced
1/2 lemon, juice and finely grated zest
2 tbsp olive oil
cod fillet, about 1 1/4 inch thick (see below for notes on the amount needed)
Preheat oven to 425 degrees. Season the cod with a bit of salt and pepper. Heat a frying pan with a little olive oil on medium high. When the pan is good and hot, add the cod and sear for 1 minute on each side.
After the brief pan searing of the cod, transfer it to a shallow, oven proof dish and roast for 20 to 25 minutes, until it is just cooked through and flakes easy. My cooking time was closer to 25 minutes but you should check it at 20 to avoid overcooking.
As the cod is roasting, combine the herbs, garlic and lemon juice and zest. Season with salt and pepper to taste. I simply combined the chopped herbs with the other ingredients in a bowl. But you could also puree in a food processor to achieve a finer consistency.
When the cod is done, plate portions of it topped with a bit of the pesto, and pass extra pesto at the table. My 8 year old liked the cod itself, the first time trying it, but after trying the pesto he opted for a bit of soy sauce to flavor his fish. More pesto for me! I served this with some leftover pasta and spring vegetables from the night before.
Note on the cod: The original recipe calls for 4 to 6 portions of cod fillet. I got a little over 1/2 pound for two of us (my 8 year old who has a pretty good appetite and I), and that was a good amount. I'd say figure 4 to 6 ounces per person. The pesto is enough for at least a pound of fish, I'd say, based on the amount extra we had to put to other uses.
Full Disclosure: I received a complimentary review copy of the book. As always, the opinions presented are entirely my own
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