Name: Baked Cod with Lemon Pesto Artichoke Crust
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 people
Ingredients: 1 lb. bag Naked Wild Cod (3) 5 ounce portions, thaw and pat dry excess moisture; 1 each 14 Ounce can Artichoke Hearts (packed in water); 1 tbsp. Fresh garlic finely chopped; 1 tbsp. Dijon mustard; 0.25 cup Parmesan cheese grated; 0.5 each Lemon zested and juiced; 2 tbsp. Olive oil; 1 tbsp. Mayonnaise; 1 tbsp. Dried Parsley or Basil; 1 tbsp. Panko style breadcrumbs; 0 to taste Kosher salt + fresh ground pepper

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Ingredients

Instructions

Ingredients

1 lb. bag Naked Wild Cod (3) 5 ounce portions, thaw and pat dry excess moisture

Pesto Artichoke Crust

1 each 14 Ounce can Artichoke Hearts (packed in water)
1 tbsp. Fresh garlic finely chopped
1 tbsp. Dijon mustard
¼ cup Parmesan cheese grated
½ each Lemon zested and juiced
2 tbsp. Olive oil
1 tbsp. Mayonnaise
1 tbsp. Dried Parsley or Basil
1 tbsp. Panko style breadcrumbs
to taste Kosher salt + fresh ground pepper

Instructions

Making the Crust

Drain artichokes and squeeze out excess water.
Chop artichokes into a finely diced mixture.
Add remaining ingredients & mix well.
Keep chilled until ready to bake.

Baking the Cod

Pre-heat oven to 425°F.
Arrange Cod portions onto an oiled baking dish.
Top each Cod portion with an even layer (¼ - ½ inch) of Artichoke Pesto.
Add ⅛ inch water to the bottom of the baking dish.
Bake for 15-17 minutes, until Cod is cooked through and flakes easily.
Serve with your favorite vegetables and enjoy immediately!

Baked Cod with Lemon Pesto Artichoke Crust

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Naked Wild Cod