Baked blue cod, kamokamo and parsley pesto
Photo by Babiche Martens
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.
|½ cup||Almond flakes|
|1 pinch||Salt, to taste|
|½ cup||Extra virgin olive oil, plus more to cook with|
- To make the pesto, put all the ingredients into a food processor then pulse until smooth. Taste for seasoning.
- 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.
- Serve the fish with the kamokamo, a spoonful of pesto and a wedge of lemon.