1 to 2 tbsp other fresh herb such as mint, dill or tarragon, finely chopped
2 cloves garlic, minced
2 tbsp fresh lemon juice
2 tbsp olive oil
1 lb cod fillet, about 1/4 inch thick
Preheat oven to 425 degrees.
Season the cod with a bit of salt and pepper. Heat a frying pan with a little olive oil on medium high. When the pan is good and hot, add the cod and sear for 1 minute on each side.
After the brief pan searing of the cod, transfer it to a shallow, oven proof dish and roast for 20 to 25 minutes, until it is just cooked through and flakes easy. Check at 20 minutes to avoid overcooking, giving it the extra 5 minutes if it doesn’t appear done.
As the cod is roasting, combine the herbs, garlic and lemon juice and zest. Season with salt and pepper to taste.
When the cod is done, plate portions of it topped with a bit of the pesto, and pass extra pesto at the table.