Recipe by Chef Dany Duguay
Brown Butter Cod with Walnut and Arugula Pesto
1 cod fillet, deboned (approx. 1 pound), cut into four segments
3-4 Tbsps butter
Salt and Pepper to taste
Cooked rice, fluffed
3 large handfuls Goodleaf Farms Baby Arugula
1 cup walnuts, toasted
1 clove of garlic
1/4 cup Parmigiana Reggiano
Juice of half a lemon
Avocado or olive oil .
Salt and pepper to taste
Arugula and coarse salt to garnish
Season fish with salt and pepper. Over high heat, bring cast iron skillet to a searing heat with a tiny drizzle of olive oil. Sear each side of fish for 1 minute per side. Tilt pan towards you and add butter. Allow butter to brown slightly and baste fish with spoon over top, repeatedly for 1-2 minute or until cooked through. Remove from heat.
Blend nuts, cheese and garlic together. Add remaining ingredients (a splash of oil to begin) and blend until desired consistency, drizzling more oil as needed . Season with salt and pepper to taste.
Smooth pesto with spoon, add rice, top with fish, more pesto and garnish with arugula and coarse salt.