Ingredients

Let’s Cook!

• 1
  Crush 1 Tbs pine nuts, hazelnuts, walnuts or almond with clove of garlic in Tsp of olive oil. Mix with Tbs chopped fresh basil and Tbs parsley leaves.
  
• 2
  Dry pollock filets, rub one side with 1/2 Tbs fresh pesto sauce, roll up and fasten with toothpick. Put in cast iron skillet, set on kitchen counter to bring to room temperature, turn oven to low broil.
  
• 3
  Boil cup of water in cast iron sauce pan, add 1/2 cup basmati long grain rice with turmeric and salt, bring to boil, about 5 minutes, turn off, put lid on, rest 45 minutes with lid on, fluff with fork, ready, makes a full cup.
  
• 4
  Bring cup of water to boil in wok, add fresh washed chopped spinach, bring back to boil, put lid on, turn off. 5 minutes. Ready.
  
• 5
  Spray bottom of cast iron skillet with olive oil, put pesto pollock filets in oven, high broil 5 minutes till golden, turn oven off, rest 10 minutes in closed hot oven. Serve with rice and spinach. Enjoy.