Naked Wild Cod

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Lemon Pesto Crusted Cod
with Smashed Artichoke

(3) Naked Cod Portions, thaw and pat dry
Artichoke Pesto Crust:

• 1 each – 14 oz. can Artichoke hearts, packed in water
• 1 tbl – Fresh garlic, finely chopped
• 1 tbl – Dijon style mustard
• ¼ cup – Parmesan cheese, grated
• ½ each – Lemon, zested and then juiced
• 2 tbl – Olive oil
• 1 tbl – Mayonnaise
• 1 tbl – Dried parsley or basil
• 3 tbl – Panko style bread crumbs
• Fresh ground pepper

Make the Artichoke Pesto Crust: Drain artichokes and squeeze out excess water. Chop artichokes into a finely diced mixture. Add remaining ingredients and mix well. Keep chilled until ready to bake.

To Cook and Serve: Pre-heat oven to 425°F. Arrange Cod portions onto an oiled baking dish. Top each cod portion with an even layer (¼ – ½) of artichoke pesto. Add ⅛ inch water to the bottom of the baking dish.

Bake for 15 – 17 minutes, until cod is cooked throw and flakes easily.