In todays world, if you aren't going "green" you're clearly on the outs of every social circle you belong to. Only suitable would be that I create an *almost entirely green dinner using local, organic ingredients and sustainable cookware. While cooking green can take a toll on your pocket book, it certainly is delicious and beautiful in it's close up! Recipe is as follows:
* Almost excludes pale cream colored parmesan & cod!
2 cod fillets (about 1/2 pound total)
1-2 cups chopped broccoli
1-2 cups halved brussels sprouts
1 cup fresh parmesan cheese
1 bunch basil, roughly chopped
1/2 cup slivered almonds
1 tbsp garlic, minced
Preheat oven to 425. Arrange chopped vegetables on baking sheet and drizzle with olive oil, salt and pepper. Roast in oven for about 15 minutes. While cooking, prepare pesto. In a food processor, add roughly chopped basil, 2 tbsp olive oil, garlic, 1/2 cup parmesan cheese, salt, pepper and pulse until combined. In a saute pan add slivered almonds and cook on low turning frequently until lightly browned and aromatic. Add cooled almonds into food processor an pulse again until blended. When 15 minutes have passed on the roasting vegetables, coat with 1/2 cup parmesan and cook again in oven for 5-10 more minutes or until browned. In saute pan, cook cod until flesh easily flakes. Plate as shown in picture and enjoy!