Baked Black Cod with Dairy Free Basil Pesto
2 black cod filets
1/2 cup olive oil
3 medium garlic cloves, peeled
2 cups fresh basil leaves (fresh from our garden)
3 tablespoons pine nuts, toasted
a couple of walnuts
Preheat the oven to 350 degrees Fahrenheit. Place black cod on a cookie sheet, drizzle with olive oil. Bake for 15 minutes.
In a blender combine all the ingredients (minus the fish) and blend until smooth. Top each fish with some of the pesto.
Sauteed Beet Greens
1 bunch of beet greens, cut into large chunks (we saved these from the other night when we had beets)
2 garlic cloves, peeled
In a large skillet add some olive oil and garlic. Heat garlic until fragrant over medium heat. Add greens to skillet, toss and cook until wilted. Serve
Cooked Sweet Potato
We cheated and cooked this in the microwave which we normally don't like to do.
1 large sweet potato
Place in microwave and cook until tender. Cut in half and serve.