Black Cod with Lemon Basil Pesto
Makes about ¾ cup
2 cupsBasil leaves, packed
1/3 cupPine nuts, toasted
Grated zest of 1 large lemon
2 tbls Lemon juice
1 eaGarlic clove, peeled
½ tspKosher salt
¼ tspBlack pepper
1/3 cupFreshly grated Parmesan cheese
1/3 cupExtra-virgin olive oil
In a food processor, pulse the basil, pine nuts, lemon zest, lemon juice, garlic, salt and pepper – until finely chopped. With the machine running, gradually add the olive oil and blend until the mixture is smooth and thick. Add the cheese and pulse until the cheese is mixed in.
2 eaYellow Squash, sliced using a peeler
2 eaZucchini, sliced using a peeler
½ cupSundried tomatoes
1/3 cupKalamata olives, sliced
Kosher salt & freshly ground black pepper
Olive oil to drizzle with
6 eaBlack cod fillets, 6 oz each
Cut 6 pieces of parchment paper big enough to fit all your ingredients. Fold it in half and then spread the zucchini, squash, sundried tomatoes and olives in a mound leaving a space in the center where you will place a piece of black cod. Then smear some pesto on the top of the cod. Starting at one end you will roll and crimp the paper together as you go around the fish – trying to form a tight seal as you go. It will look almost like a paper calazone.
Place these packets on a baking pan and bake for 15 minutes. Unwrap and enjoy!
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