Circle B Kitchen
Recipe Courtesy Fine Cooking
1 large ripe tomato, cored and sliced very thinly (about 1/8 inch)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1-1/2 cups coarse fresh white breadcrumbs (from about 4 slices of bread, trimmed of crusts)
1-1/2 lb. cod or haddock, rinsed, patted dry, and cut into 4 even portions
2/3 cup basil pesto (see below)
Heat the oven to 450°F.
Set the fish on a large rimmed baking sheet lined with foil. Season with salt and pepper. Divide the pesto evenly over the fish and top each with two or three tomato slices and the breadcrumbs. Drizzle with a little olive oil and roast until the fish is opaque on the sides and starts to flake, about 10 minutes. Serve immediately.
Basil Pesto
3-3/4 oz. (5 cups packed) fresh basil leaves
1/4 oz. (1/4 cup) pine nuts
1 large clove garlic, peeled
1 or 2 tablespoons lemon juice
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil; more for storing
1 oz. grated Parmigiano-Reggiano (1/2 cup from a box grater; 1 cup from a rasp grater)
Pulse the basil, pine nuts, garlic, 1/2 tsp. salt, and 1/8 tsp. pepper in a food processor until finely chopped. With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed, until the mixture forms a thick paste. Transfer to a medium bowl and stir in the Parmigiano. Season to taste with more salt and pepper.