Oven-Roasted Cod with Artichoke & Olive Pesto

Ingredients

2 ea. Cod fillets (about 6 oz. each)
1 Small red onion, sliced thin
6 Fingerling potatoes, sliced longitudinally
12 Cherry tomatoes, halved
4 Tbsp Olive oil
Salt and pepper to taste
4 Tbsp Nuovo Artichoke & Olive Pesto

Directions

1. Toss sliced onions, potatoes and cherry tomatoes with half of the olive oil and salt and pepper to taste. Spread vegetables evenly in a baking casserole and bake on the middle rack of a pre-heated 400 °F oven for 15 minutes. Potatoes should be just tender and golden.
2. While vegetables are cooking, coat fish fillets with the rest of the olive oil and season with salt and pepper. Remove casserole from the oven and place fish on top of the vegetable mixture. Place casserole back in the oven and bake for 12 to 15 more minutes or until cooked through and flaky. Note that cooking times can vary according to thickness of fillets; fish should reach an internal temperature of 160 °F.
3. Remove from oven and top each fillet with 2 Tbsp of Nuovo Artichoke & Olive Pesto. Enjoy with a glass of chilled Pinot Grigio!

Product Used