Quarantine Cuisine: Pan Seared Cod topped with Lemon Caper Pesto | Downtown Albany

Quarantine Cuisine: Pan Seared Cod topped with Lemon Caper Pesto

The Olde English Pub's Beverly Vanacore created this recipe for Quarantine Cuisine

Pan Seared Cod topped with Lemon Caper Pesto
Served over whole grain rice with chickpea salad

Whole Grain Rice – cook according to package instructions; set aside

Chickpea Salad
Ingredients:
1 can chickpeas; drained
1 cucumber; de-seeded & diced
1 green pepper; diced
2 tbsp lemon juice
2 tbsp olive oil
Salt & pepper to taste
Feta cheese for topping

Directions:
Drain chickpeas and transfer to a medium sized bowl 
De-seed cucumber, you can do this by cutting the cucumber in half horizontally & scooping seeds out with a spoon. This will extend the freshness of your cucumber and salad as a whole. Next dice the cucumber and add to the bowl with chickpeas
Dice green pepper; add to bowl with chickpeas and cucumber
Mix lemon juice and olive oil together; pour over chickpea salad and mix until all ingredients are coated
Add salt & pepper to taste; place bowl into refrigerator Pan Seared Cod Directions
If your cod filets are frozen thaw completely before preparation of this dish
Heat oil in a nonstick frying pan over medium heat until pan is hot; almost smoking
Season cod filets with salt & pepper on both sides; place in pan and cook until fish starts to flake; approximately 3 minutes on each side depending on thickness on filet.
Your rice should be done cooking by now; place cooked cod a top a bed of rice; cover with foil to keep warm

Lemon Caper Pesto Ingredients
⅛ cup lemon juice
3 tbsp butter
¼ cup capers
¼ cup pesto

Directions:
Using the same pan used to cook the cod, bring heat up to medium high
Add lemon juice, when it begins to bubble, add the capers, butter, and pesto and swirl over the heat until the butter is completely melted and fragrant, about 1 minute. If sauce becomes too thick you can add some more lemon juice.
Spoon the sauce over the fish and serve immediately.

Add your chickpea salad in the fridge (topped with feta cheese) to your plate to complete the meal!

If you have leftover rice and fish you could re-purpose these ingredients to make a stuffed pepper with your remaining peppers!

This recipe calls for lemon juice which is not included in the ingredients provided... you could substitute white wine for the lemon caper pesto. You could also substitute salad dressing for the lemon juice/olive oil mixture in the chickpea salad.