| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Burt, Wolf | 1 | servings | ||
INGREDIENTS
| 1 | c | Prepared salsa |
| 2 | Plum tomatoes; finely diced | |
| 1 | tb | Ketchup |
| 1/4 | ts | Liquid smoke; optional |
| Salt and freshly ground black pepper | ||
| 2 | sl | White bread; broken into pieces |
| Six; (8-ounce) boneless, | ||
| ; skinless cod | ||
| ; fillets | ||
| 1/3 | c | Prepared pesto sauce |
INSTRUCTIONS
TO MAKE THE RELISH: In a medium bowl, combine the salsa, tomatoes, ketchup and liquid smoke and season with salt and pepper to taste; set aside for later. Preheat the oven to 400° F. In a food processor, crumb the bread. Set the cod filets on a baking sheet and spread each fillet with some pesto sauce and sprinkle with fresh bread crumbs. Bake for about 10 minutes or until just cooked through. Serve the relish on the side. Converted by MC_Buster. Per serving: 175 Calories (kcal); 2g Total Fat; (11% calories from fat); 5g Protein; 35g Carbohydrate; 1mg Cholesterol; 458mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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