Cod Fillets With Sundried Tomato Pesto, Spinach, And Tomatoes

• 1 teaspoon olive oil
• 33 1/3 cups fresh spinach washed and drained
• 2 tablespoons olive oil
• 1 garlic clove
• 1 can crushed tomatoes
• 30 pinenuts rams
• 6 3/8 tablespoons grated Parmesan cheese
• 15 basil leaves
• 1 lemon organic
• 3 teaspoons breadcrumbs
• 5 13/16 tablespoons sundried tomatoes in oil
• 2 teaspoons oil sundried tomato
• 4 cod fillets 150 grams each

1. Preheat oven to 200 degrees Celsius.
2. Heat 1 teaspoon of olive oil on a frying pan and saute spinach, adding progressively as it begins to wilt.
3. Season with salt and pepper.
4. Remove from heat and drain in a strainer.
5. On a large skillet over medium heat, add 1 tablespoon of olive oil, add the garlic glove, spinach, and the crushed tomatoes.
6. Cook, stirring regularly for 5 minutes.
7. Set aside.
8. On a small pan, toast the pine nuts until lightly browned.
9. In a blender, add the sundried tomatoes, toasted pine nuts, Parmesan cheese, basil leaves, lemon zest, breadcrumbs and oil.
10. Blend to get a thick paste.
11. Season with salt and pepper to taste.
12. On a baking sheet lined with parchment paper, place the cod fillets, cover them with a layer of pesto.
13. Bake for 20 minutes.
14. To serve, place a circle of spinach, and top it with a cod fillet.

olive oil, fresh spinach washed, olive oil, garlic, tomatoes, pinenuts, parmesan cheese, basil, lemon organic, breadcrumbs, tomatoes, oil sundried tomato

Taken from www.yummly.com/recipe/Cod-Fillets-with-Sundried-Tomato-pesto_-Spinach_-and-Tomatoes-782026 (may not work)