| Servings | Prep Time |
| 2people | 10minutes |
| Cook Time |
| 20minutes |
|
|
- 28 oz. pieces fresh cod or other white fish
- 2ears fresh corn, removed from cob(see note below)
- 28 oz. containers cherry tomatoes, sliced in half
- 110 oz. bag frozen edamame(allow edamame to defrost)
- 2tbsp. fresh pesto(see note below)
- kosher salt, to taste
- freshly cracked black pepper, to taste
- Preheat oven to 375 degrees. Allow fish to come to room temperature; pat fish dry with paper towel. Place fish in oven safe dish.
- Cut corn from cob. Mix corn kernels with tomatoes, edamame, and pesto.
- Place vegetable mixture around fish in baking dish. Sprinkle with salt & pepper.
- Bake fish at 375 degrees for 20 minutes, or until fish is able to be easily flaked with a fork. Serve immediately.
Ah, the creativity one can have with a recipe like this one. My favorite type of recipe.
First of all, you can use whatever type of pesto you have on hand. If you have made pesto in the summer and frozen it in cubes (I use an ice cube tray), you can have pesto all Fall and Winter long. I like a kale pesto for this particular recipe, as it adds an earthy component to the bright vegetables. Try all of these great pestos with dishes like this one:
Kale Pesto
Traditional Basil Pesto
Arugula Pesto
Swiss Chard Pesto
Spinach Pesto
Tomato Pesto
For the corn, if you are using fresh ears like I do in this recipe, there is a great trick to getting the kernels off the cob that prevents the mess of slicing the kernels over a cutting board.
Using a bundt cake pan, place the bottom of the ear of corn on the hole in the middle. Holding it in place, use a large chef’s knife to carefully slice downward to remove the corn from the cob. The kernels will land in the bundt pan, and not on your counter! Voila! Corn OFF the cob!
