For the fish
1 cod fillet
100g of fresh palm heart
1/2 cup of olive oil
Salt and black pepper to taste
For the pesto
1 handful of chopped basil
1 cup of olive oil
1 tablespoon of salt
1 teaspoon of black pepper
1 tablespoon of cashew nut
1 tablespoon of walnut pieces
For the fish
1 cod fillet
100g of fresh palm heart
1/2 cup of olive oil
Salt and black pepper to taste
For the pesto
1 handful of chopped basil
1 cup of olive oil
1 tablespoon of salt
1 teaspoon of black pepper
1 tablespoon of cashew nut
1 tablespoon of walnut pieces
Season the cod and palm heart with salt and pepper
Place the palm heart on a non-stick baking sheet, drizzle with olive oil and bake in medium/high temperature until golden brown
Remove the palm heart from the oven and cut into slices. Reserve
In a greased skillet, cook the cod fillet. Reserve
Blend all pesto ingredients in a food processor or blender
To serve, spread the pesto on the bottom of a plate, place the palm heart slices in the center and top with the cooked cod
Recipe courtesy of Chef Adriana Mattar, Cooking Buffet (RJ), tel: 21-25-27-1502.
