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by Marisa Olsen

Cod with Green Olive Pesto, Artichokes, Fava Beans, & Crispy Arugula

Anyone who knows me knows that I love a good sale. I am a true bargain hunter. So naturally, after spotting cod on sale at Fairway, I had to buy it. Having never cooked cod before I was excited to play around with this popular fish. After Googling different cooking times and temperatures, I picked a range that I felt comfortable with. As for the preparation, I scoured my pantry and fridge and came up with this dish. I have to say I'm pretty pleased and look forward to preparing cod in the future. 

Serves 2:

1 lb of cod
1 tablespoon olive oil
2 tablespoons of green olive pesto (I used O & Co)
2 marinated artichoke hearts
3 tablespoons of fava beans
1 handful of arugula

Preheat the oven to 375 degrees.

Loosely dice the marinated artichokes and fava beans.

Place fish on baking sheet. Smear 1/2 a tablespoon of olive oil on the fish and then spoon on green olive pesto. Top fish with artichokes and fava beans. Place fish in oven and bake for 12-15 minutes until the flesh of the cod is firm and white.

While the fish is cooking, smear the remaining olive oil on an additional baking sheet, add the arugula, and mix together with salt and pepper. Place baking sheet in oven and bake for 10 minutes until the arugula is crispy and slightly translucent.

Top fish with crispy arugula and serve with a side of black rice.

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