Green Garlic & Cashew Pesto Crusted Cod with Roasted Corn
Last week my CSA box included green garlic. Green garlic, also called spring garlic, is harvested before the cloves start to mature and resembles a scallion. The flavor is a bit milder than normal garlic with a nutty flavor and can be eaten cooked or raw.
I contemplated sauteing it along with some other greens but I wanted to do something more creative. I knew I was going to make cod for dinner yesterday and had planned to just throw some spices on there like I usually do when it occurred to me that green garlic would make an awesome pesto. I wasn’t exactly sure what I was doing when I made this dish and kind of made it up as I was going but I am proud of how it turned out. While this dish is a tad bit time consuming, it is relatively simple to prepare.
- 1 large piece of cod
- 2 bunches of green garlic, dark green tops trimmed
- 1/2 cup of raw cashews
- 2 tablespoons olive oil + 1 more to drizzle
- 1 tablespoon of nutritional yeast
- 1 can of golden corn or 1 bag, defrosted, patted dry
- Preheat oven to 425 degrees
- Dice green garlic discarding the very top dark green part
- Add to food processor and pulse
- Add olive oil and cashews to processed green garlic, pulse until evenly combined
- Add salt and pepper to taste to the pesto mix and pulse
- Line a baking sheet with tin foil and place cod on top
- Season with salt and pepper
- Evenly spread the pesto mix on top of the fish
- Sprinkle nutritional yeast on top of the pesto enough to just dust
- Arrange corn kernels around fish and season with salt, pepper and drizzle with olive oil
- Place baking sheet of fish and corn in the oven and bake for approximately 20 mins
- Serve & enjoy :)
- The bake time on the fish will depend on the size of the piece and the nature of your oven.