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Categories:
olive oil fresh spinach washed olive oil garlic tomatoes pinenuts Parmesan cheese basil lemon organic breadcrumbs tomatoes oil sundried tomato
Viewed: 42 - Published at: 7 years agoIngredients
- 1 teaspoon olive oil
- 33 1/3 cups fresh spinach washed and drained
- 2 tablespoons olive oil
- 1 garlic clove
- 1 can crushed tomatoes
- 30 pinenuts rams
- 6 3/8 tablespoons grated Parmesan cheese
- 15 basil leaves
- 1 lemon organic
- 3 teaspoons breadcrumbs
- 5 13/16 tablespoons sundried tomatoes in oil
- 2 teaspoons oil sundried tomato
- 4 cod fillets 150 grams each
Method
- Preheat oven to 200 degrees Celsius.
- Heat 1 teaspoon of olive oil on a frying pan and saute spinach, adding progressively as it begins to wilt.
- Season with salt and pepper.
- Remove from heat and drain in a strainer.
- On a large skillet over medium heat, add 1 tablespoon of olive oil, add the garlic glove, spinach, and the crushed tomatoes.
- Cook, stirring regularly for 5 minutes.
- Set aside.
- On a small pan, toast the pine nuts until lightly browned.
- In a blender, add the sundried tomatoes, toasted pine nuts, Parmesan cheese, basil leaves, lemon zest, breadcrumbs and oil.
- Blend to get a thick paste.
- Season with salt and pepper to taste.
- On a baking sheet lined with parchment paper, place the cod fillets, cover them with a layer of pesto.
- Bake for 20 minutes.
- To serve, place a circle of spinach, and top it with a cod fillet.
