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Cod with Pesto Crust and Tomato Relish
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
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 degrees F. In a food processor, crumb the bread. Set
the cod filets on a baking sheet and spread each fillet with some
minutes or until just cooked through. Serve the relish on the side.