PARMESAN AND PESTO COD WITH ROASTED POTATOES
INGREDIENTS
7 oz. thawed My Fish Dish Lemon & Pesto Butter Wild Cod
2 lbs. red, fingerling, or mixed small potatoes (cut into 1”X1” pieces)
1 Cup parmesan cheese
4 Tbsp. pesto
4 Tbsp. olive oil
1 tsp. red pepper flakes
2 cloves finely-minced garlic
1/2 tsp. cracked black pepper
1 tsp. salt
INGREDIENTS
7 oz. thawed My Fish Dish Lemon & Pesto Butter Wild Cod
2 lbs. red, fingerling, or mixed small potatoes (cut into 1”X1” pieces)
1 Cup parmesan cheese
4 Tbsp. pesto
4 Tbsp. olive oil
1 tsp. red pepper flakes
2 cloves finely-minced garlic
1/2 tsp. cracked black pepper
1 tsp. salt
PREPARATION METHOD
Take fish out of package and place on greased baking dish. Bake for 12-16 minutes at 400° F. Spin baking dish halfway through for even cooking. Mix all ingredients in a bowl until potatoes are well-covered. Bake at 400° F for 30 to 40 minutes, or until golden and tender. Stir every 15 minutes to ensure even cooking. After cooking, return to the same mixing bowl while hot and toss with more parmesan, if desired. Serve with Lemon and Pesto Butter Wild Cod.
OUR GO TO PRODUCTS FOR THIS RECIPE
It never hurts to have quick and easy seafood on hand during the holidays, especially when it’s as delicious as our Spicy Ginger Butter White Shrimp!
