Baked Cod With Sun-Dried Tomato Pesto

• servings: 1 cup
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 cup sun-dried tomatoes, packed in olive oil

1/4 cup pine nuts

1/2 cup basil leaves, loosely packed

1/4 cup Parmigiano-Reggiano, grated

3 garlic cloves, roughly chopped

1 tablespoon dried rosemary

1/2 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

1/2 teaspoon crushed red pepper flakes

2 teaspoons balsamic vinegar

1/2 cup extra-virgin olive oil

2 large lemons, thinly sliced and deseeded

1 large cod filet (about 1 ½ pounds)

1/2 teaspoon kosher salt

Directions

Heat the oven to 400˚F with an oven rack positioned in the center.

Make the pesto rosso: Add the sun-dried tomatoes, pine nuts, basil, Parmigiano-Reggiano, garlic, rosemary, salt, pepper, red pepper flakes, and balsamic vinegar to the bowl of a food processor. Pulse until finely chopped. Scrape down the sides of the bowl with a silicone spatula. With the motor running, drizzle the olive oil into the food processor until smooth.

Prepare the cod: Pat the cod dry with paper towels and season with salt. Spread the lemons on a rimmed baking sheet and place the cod on top of the lemons. Spread 1 cup of the pesto on top of the cod in a thick layer.

Transfer to the middle of the center rack in the oven and bake until the cod is cooked through and easily flakes with a fork, about 13 to 15 minutes. Serve cod immediately with the remaining pesto.