Cod With Pesto Crust And Tomato Relish
Instructions:
- 1 Cup Prepared salsa
- 2 Plum tomatoes; finely diced
- 1 Tablespoon Ketchup
- 1/4 Teaspoon Liquid smoke; optional
- Salt and freshly ground black pepper
- 2 Slice White bread; broken into pieces
- Six (8−ounce) boneless, skinless cod fillets
- 1/3 Cup Prepared pesto sauce
- TO MAKE THE RELISH:
- In a medium bowl, combine the salsa, tomatoes, ketchup and liquid smoke and season with salt and pepper to taste; set aside for later.
- Preheat the oven to 400 F. In a food processor, crumb the bread. Set the cod filets on a baking sheet and spread each fillet with some pesto sauce and sprinkle with fresh bread crumbs.
- Bake for about 10 minutes or until just cooked through. Serve the relish on the side.