Pesto Steamed Cod
By Wolfgang Puck & Marian Getz
Images
Serves
Makes 2 servings
Ingredients
- 1 medium yellow onion, sliced into rings
- 2 cod fillets
- 2 tablespoons pesto (see recipe below)
- Kosher salt and fresh pepper to taste
- 1 lemon, sliced into wheels
- 4 cups fresh baby spinach
- Pesto:
- 24 medium fresh basil leaves, washed, dried and coarsely chopped
- 6 medium garlic cloves, coarsely chopped
- ¼ cup pine nuts, lightly toasted
- Pinch of salt
- ¼ cup plus 2 Tbsp. extra virgin olive oil
Procedure
Note: This recipe was developed for the Wolfgang Puck 3-Tier Rapid Steamer. Please consult the owner’s manual for proper use and safety procedures.
To make the pesto: In a mortar and pestle, pound the basil, garlic, nuts, and salt until thoroughly mashed.
Pesto can also be made in a blender. Blend the garlic, nuts and basil leaves, then slowly add the oil. Blend on low to a smooth paste. Season with the kosher salt.
To steam the cod: Fill water tank with water and arrange onions and cod fillets in the bottom steamer basket. Spread 1 tablespoon of pesto on each cod fillet and place a lemon wheel on top. Season with salt and pepper.
Cover steamer and set timer to 6 minutes. Steam for 4 minutes then add the spinach to the remaining steamer baskets for the last two minutes of steaming.
When steaming is complete, test for desired doneness then season again with salt & pepper.
Serve immediately with remaining lemon wheels and additional pesto.
To make the pesto: In a mortar and pestle, pound the basil, garlic, nuts, and salt until thoroughly mashed.
Pesto can also be made in a blender. Blend the garlic, nuts and basil leaves, then slowly add the oil. Blend on low to a smooth paste. Season with the kosher salt.
Cover steamer and set timer to 6 minutes. Steam for 4 minutes then add the spinach to the remaining steamer baskets for the last two minutes of steaming.
When steaming is complete, test for desired doneness then season again with salt & pepper.
Serve immediately with remaining lemon wheels and additional pesto.
Pesto Steamed Cod
By Wolfgang Puck & Marian Getz
Serves
Makes 2 servings
Ingredients
- 1 medium yellow onion, sliced into rings
- 2 cod fillets
- 2 tablespoons pesto (see recipe below)
- Kosher salt and fresh pepper to taste
- 1 lemon, sliced into wheels
- 4 cups fresh baby spinach
- Pesto:
- 24 medium fresh basil leaves, washed, dried and coarsely chopped
- 6 medium garlic cloves, coarsely chopped
- ¼ cup pine nuts, lightly toasted
- Pinch of salt
- ¼ cup plus 2 Tbsp. extra virgin olive oil
Procedure
Note: This recipe was developed for the Wolfgang Puck 3-Tier Rapid Steamer. Please consult the owner’s manual for proper use and safety procedures.
To make the pesto: In a mortar and pestle, pound the basil, garlic, nuts, and salt until thoroughly mashed.
Pesto can also be made in a blender. Blend the garlic, nuts and basil leaves, then slowly add the oil. Blend on low to a smooth paste. Season with the kosher salt.
To steam the cod: Fill water tank with water and arrange onions and cod fillets in the bottom steamer basket. Spread 1 tablespoon of pesto on each cod fillet and place a lemon wheel on top. Season with salt and pepper.
Cover steamer and set timer to 6 minutes. Steam for 4 minutes then add the spinach to the remaining steamer baskets for the last two minutes of steaming.
When steaming is complete, test for desired doneness then season again with salt & pepper.
Serve immediately with remaining lemon wheels and additional pesto.
To make the pesto: In a mortar and pestle, pound the basil, garlic, nuts, and salt until thoroughly mashed.
Pesto can also be made in a blender. Blend the garlic, nuts and basil leaves, then slowly add the oil. Blend on low to a smooth paste. Season with the kosher salt.
Cover steamer and set timer to 6 minutes. Steam for 4 minutes then add the spinach to the remaining steamer baskets for the last two minutes of steaming.
When steaming is complete, test for desired doneness then season again with salt & pepper.
Serve immediately with remaining lemon wheels and additional pesto.