" The best codfish in the world comes from Newfoundland and Labrador. The fish is so much cleaner and fresher. The texture—the beautiful crispy skin and the melting flesh—is something we had never before experienced. We both agree that our fresh herb and nutty pesto is the perfect accompaniment for this fish." 

– Chefs Lynn Crawford and Lora Kirk

(Serves 4 - 6)


For the almond herb pesto

1 cup packed fresh basil leaves
½ cup packed fresh flat-leaf parsley leaves
½ cup packed fresh dill
¼ cup packed fresh mint leaves 1 bunch of fresh chives
1 tablespoons white miso
1 clove garlic, chopped
Zest and juice of ½ lemon
1 teaspoon sweet and smoky mustard (we use Kozlik’s) or Dijon mustard
½ cup toasted almonds
4 tablespoons olive oil, divided Kosher salt and freshly ground black pepper

For the cod Amandine

2½ pounds/1.125 kg of cod, skin and pin bones removed
1 to 2 tablespoons olive oil
Kosher salt and freshly ground black pepper

For serving

¼ cup toasted sliced almonds
Preserved Lemon Slices (optional)
Crispy baked cod skin (optional)


To make the almond herb pesto

In a food processor, combine the basil, parsley, dill, mint, chives, miso, confit garlic, lemon purée, mustard, almonds and 2 tablespoons of the olive oil. Process until smooth, scraping down the sides of the bowl. With the motor running, add the remaining 2 tablespoons of olive oil in a slow, steady stream until the pesto has just thickened to a paste. Season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

    To bake the cod

    1. Preheat the oven to 400°F
    2. Place the cod, skinned side down, on a baking sheet lined with parchment Season the fish with salt and pepper. Spread just enough almond herb pesto over the fish to cover it. Bake until the fish is just cooked, 10 to 12 minutes. The fish is cooked when it flakes easily and the flesh is white throughout.
    3. Transfer the fish to a serving platter and garnish with the toasted almonds. If using, garnish with the cracked crispy cod skin and serve with preserved lemon slices on the side.


    Excerpted from Hearth & Home by Lynn Crawford and Lora Kirk. Copyright © 2021 by Lynn Crawford and Lora Kirk. Photography ©2021Maya Visnyei. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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