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How to cook Pan-Fried Cod with Heirloom Tomato Salad & Jalapeno Basil Pesto
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Pan-Fried Cod with Heirloom Tomato Salad & Jalapeno Basil Pesto. Super fresh and easy summer starter...enjoy
►MUSIC FROM EPIDEMIC SOUND
►RECIPE BELOW
►Serves 4 people
►Pesto
1 Large Jalapeño (cut into chunks)
7g Fresh basil
1 Small garlic clove
30g Walnuts
1/2 Cup EVOO
Salt & Pepper (to taste)
Parmesan cheese (to taste)
►Quick Pickled Radishes
30g Radishes (thinly sliced)
1/2 White vinegar
1 Tbsp sugar
►Tomato Salad
3 Large Heirloom Tomatoes
30g Red onion (thinly sliced)
Salt & Pepper (to taste)
EVOO (to taste)
Red wine vinegar (to taste)
►Other ingredients
Two 4 1/2 oz /127g Cod fillets
►MUSIC FROM EPIDEMIC SOUND
►RECIPE BELOW
►Serves 4 people
►Pesto
1 Large Jalapeño (cut into chunks)
7g Fresh basil
1 Small garlic clove
30g Walnuts
1/2 Cup EVOO
Salt & Pepper (to taste)
Parmesan cheese (to taste)
►Quick Pickled Radishes
30g Radishes (thinly sliced)
1/2 White vinegar
1 Tbsp sugar
►Tomato Salad
3 Large Heirloom Tomatoes
30g Red onion (thinly sliced)
Salt & Pepper (to taste)
EVOO (to taste)
Red wine vinegar (to taste)
►Other ingredients
Two 4 1/2 oz /127g Cod fillets
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How to cook Pan-Fried Cod with Heirloom Tomato Salad & Jalapeno Basil Pesto
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