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Home > Recipes > Baked blue cod, kamokamo and parsley pesto

Baked blue cod, kamokamo and parsley pesto
( SERVES 4 )

Amanda Laird

Publication: Viva

Viva

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Baked blue cod, kamokamo and parsley pesto

Photo by Babiche Martens

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Kamokamo is a traditional Maori ingredient best described as a cross between a marrow and a pumpkin. It is at its best at the end of summer and is easy to find in good vegetable stores and markets. I have used blue cod in this recipe because it is quite a meaty, firm-fleshed fish which embraces the textures and flavours of the kamokamo and parsley pesto.

Parsley pesto

1 cup Basil
1 cup Parsley
½ cup Almond flakes
2 Garlic cloves
1 Lemon, zested
1 pinch Salt, to taste
½ cup Extra virgin olive oil, plus more to cook with

Ingredients

4 Blue cod fillets, 200g each
4 slices Kamokamo, 5cm each

Directions

  1. To make the pesto, put all the ingredients into a food processor then pulse until smooth. Taste for seasoning.
  2. Heat a grill pan or barbecue, then grill the fish with the slices of kamokamo for 3 minutes each side before turning over. Season then repeat.
  3. Serve the fish with the kamokamo, a spoonful of pesto and a wedge of lemon.
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http://www.bite.co.nz/recipe/5643/Baked-blue-cod-kamokamo-and-parsley-pesto/

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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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