Recipe by Vino Girl
This has a fresh pesto-like feel without the nuts, and a lot less fat. Any flaky white fish can be used here - I usually have tilapia or whitefish around rather than cod. I had an open bottle of Reisling and so I used that in place of the broth. From Cooking Light.
Top Review by Cook Food Mood
I followed the recipe dutifully but it somehow lacked the kick I was looking for... that is until I added some white wine to the chicken stock, and even some cognac which made a huge difference! It tasted alot more complex and had more depth in its taste. I had also rubbed the cod fish with salt, pepper and old bays seasoning for added taste prior to baking them in the oven at 180 deg celsius for abt 20 min or so. Kept them warm at 100 deg celsius until my guests were ready for the main dish! Turned out fab!!!
- 1⁄4 cup fresh basil, finely minced
- 1⁄4 cup reduced-sodium chicken broth
- 2 tablespoons parmesan cheese, freshly grated
- 4 teaspoons olive oil
- 1⁄2-1 teaspoon salt, divided
- 2 garlic cloves, minced
- 4 (6 ounce) cod fish fillets or 4 (6 ounce) other similar fish
- 1⁄4 teaspoon black pepper, freshly ground
- cooking spray
Directions See How It's Made
- Combine basil, broth, cheese, oil, 1/2 tsp salt, and garlic in a small bowl.
- Sprinkle fish with 1/2 tsp salt (I omit) and pepper.
- Coat a large nonstick pan with cooking spray and heat over medium-high heat.
- Saute fish for 5 minutes on each side or until it flakes easily with a fork.
- Spoon basil sauce over fish to serve.