Baked Cod and Tomato Pesto w/ Baked Stuffed Clams, Boiled Potatoes, and Asparagus

Dinner Tonight: Baked Cod and Tomato Pesto w/ Baked Stuffed Clams, Boiled Potatoes, and Asparagus




For Breakfast I had a Poached Egg served on a toasted Healthy Life Whole Grain English Muffin. Also had that morning cup of Bigelow Decaf Green Tea. After Breakfast I got the leaf blower out from the shed and did some serious cleaning outside. Cleaned and swept around the wooden deck and driveway. High in the mid 80's and still humid out. After lunch I went and had my car cleaned, inside and outside. Then stopped by the bank and dropped off a couple of letters at the Post Office, then back home. For Dinner tonight it was small Seafood Fest! I prepared Baked Cod and Tomato Pesto w/ Baked Stuffed Clams, Boiled Potatoes, and Asparagus.





First to make the Tomato Pesto I’ll need; 1 Pint Cherry Tomatoes (halved), Extra Virgin Olive Oil for seasoning + 1/4 cup, Salt and Pepper (to taste), 1 Cup fresh Basil Leaves, 2 Tablespoons toasted Pine Nuts, and 1 Clove Garlic (minced).











To prepare the Pesto; preheat the oven to 250 degrees. Toss the halved Tomatoes lightly with Olive Oil, and arrange on a rimmed foil lined baking sheet, and season with Salt. Roast the Tomatoes for about 2 hours, until shriveled. Let cool. Keep the oven and increase the heat to 400 degrees, for baking the Cod. Place the Tomatoes, Basil, Pine Nuts, and Garlic in a food processor; pulse to chop. Add 1/4 cup Olive Oil; pulse to combine well. Season with Salt and Pepper.









To prepare the Cod I’ll need; 2-4 Cod Pieces (I used 2), Extra Virgin Olive Oil, Salt and Pepper (to taste). Use a rimmed foil lined baking sheet. Brush the Cod Fillets with the Olive Oil, season well with salt and Pepper (to taste) and place the sheet in the oven. Bake until the Cod flakes with a fork, about 11 minutes. To serve spoon the Pesto over each Fillet. I Love this Pesto Sauce! Works perfect with Fish, the Tomatoes,Basil, and Pine Nuts work great together.





For the Stuffed Clams; I purchased these at Seafood Department at Kroger. They are Matlaw Stuffed Clams (Brand). We had these a while back and couldn't wait to have them again! For my Stuffed Clams I preheated the oven on 350 degrees. Lined a small baking sheet with foil and placed the Clams on it. I sprinkled some Sea Salt on them and a drizzle of Lemon Juice. When the oven was ready I baked the Clams until heated through, about 19 minutes. Meaty and seasoned just right and the Louisiana Remoulade Sauce is perfect to dip it in. And yes, these are Parent Approved. Mom and Dad love them! Plus they are only $1 per Clam.





For 1 side I boiled some Baby Gold Potatoes. Picked these up at Meijer just yesterday. To prepare them I took a large pot and filled it half way with water and heated it on high. As the water started to boil I added Salt to the water. I then added the Potatoes and boiled them until fork tender. To serve, I put a few them on the plate and smashed them up a bit. Seasoned them with McCormick Grinder Sea Salt and Peppercorn Medley along with some I Can't Believe It's Not Butter.



Then I also prepared Roasted Asparagus. To prepare the Asparagus I just needed Extra Virgin Olive

Oil, 2 Garlic Cloves (minced), McCormick Grinder Sea Salt and Peppercorn Medley, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Slice off the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and shredded Parm Cheese before serving.





So it was small Seafood Fest tonight with Cod, Clams, Potatoes, and Asparagus. For Dessert later a Weight Watcher's Cookies and Cream Ice Cream Bar. These Bars have taken the place of the Frozen Yogurt I used to have all the time, since they no longer make it.









Tomato Pesto Sauce
Ingredients
Ingredients Pesto Sauce

1 Pint Cherry Tomatoes, halved
Extra Virgin Olive Oil for seasoning + 1/4 cup
Salt and Pepper, to taste
1 Cup fresh Basil Leaves
2 Tablespoons toasted Pine Nuts
1 Clove Garlic, minced

Directions
Preheat the oven to 250 degrees. Toss the halved Tomatoes lightly with Olive Oil, and arrange on a rimmed foil lined baking sheet, and season with Salt. Roast the Tomatoes for about 2 hours, until shriveled. Let cool. Keep the oven and increase the heat to 400 degrees, for baking the Cod. Place the Tomatoes, Basil, Pine Nuts, and Garlic in a food processor; pulse to chop. Add 1/4 cup Olive Oil; pulse to combine well. Season with Salt and Pepper.