4 servings of cod filets
Pesto Almond Crust:
½ cup toasted almonds
Juice of ½ lemon
Zest of a lemon
¾ cups fresh basil
¼ cup extra virgin olive oil
2 garlic cloves
Salt and pepper to taste
Preheat the oven to 400 degrees F.
Place all the ingredients for the pesto almond crust in a high powered food processor or blender and pulse until the mixture forms a chunky pesto and the almonds have been chopped into smaller pieces. If the mixture is too thick, add more olive oil.
On a parchment lined baking sheet, place the cod filets.
Spoon the crust mixture over the top of the fish to form a crust, and press it down gently.
Bake for 10-12 minutes, or until the fish flakes with a fork.
Serve with lemon wedges.