January always inspires me to make choices that feel a little lighter and brighter, especially after the richness of the holiday season. I’m not a dietician, but I do believe in meals that nourish both body and spirit—simple dishes made with wholesome ingredients and plenty of flavor.
This Sunflower Seed Pesto - Crusted Cod is one of my favorite ways to ease into the new year: fresh, vibrant and delightfully satisfying without being fussy. The crunchy sunflower seed crust, fragrant lemon and tender cod make it feel special enough for company yet easy enough for a weeknight.
It’s a beautiful reminder that being healthy can still be delicious, comforting and full of grace.
Ingredients
1 lb. fresh cod or other flaky white fish
1 tsp. whole black peppercorns
Zest of one lemon
2 cups of shelled, dry roasted sunflower seeds - divided
3 tbsp olive oil
2 tbsp fresh Italian parsley
Diamond Crystal salt and freshly ground black pepper to taste
Lemon wedges for serving, if desired
Method
Preheat oven to 400 degrees
In a food processor, combine the peppercorns, lemon zest, a pinch of salt, parsley and 3/4 cup of shelled sunflower seeds. Blend until forming a paste and with the motor going, slowly add the olive oil.
Place the cod on a cookie sheet. Season with salt and pepper to taste.
With a spoon, place the pesto on top of the fish. Top with the whole sunflower seeds to form a beautiful crust.
Bake for 10-12 minutes, or until flakey and you can smell the sunflower seeds. Serve with lemon wedges if desired.
Pairing: Roasted Rainbow Carrots
Rainbow carrots can be found at many grocery stories. They come in hues of purple, orange and yellow and provide an unexpected pop of color to any side dish or veggie tray. Roast extra carrots and refrigerate to awaken your winter salads or to add a fun and nutritious ingredient to a favorite dish.
1. Peel carrots.
2. Par broil with smidge of salt approximately six minutes.
3. Drain water and remove carrots.
4. Line cookie sheet or baking dish with parchment paper and toss carrots to coat with olive oil and a dash of sea salt.
5. Lightly drizzle honey over carrots and sprinkle with thyme.
6. Bake at 325 degrees for 10-15 minutes. Check regularly for tenderness and serve to desired texture.
7. Remove from oven and plate carrots on favorite serving dish and enjoy.