Pesto baked cod

I was raised on the Oregon coast. I have many fond memories of fishing with my family. Most people hate the smell of fish in the air and the smell of the ocean, but to me it smells like home and my childhood.  This recipe packs a punch and it's easy and quick to make midweek or fancy enough to cook on the weekend. 

Pesto baked cod
serves 3-4

3, 4-5 inch cod fillets
1/4c pesto
1/2c chopped pine nuts (yeah, yeah, I broke down and bought a bag...)
2 heaping tablespoons of mayonnaise
salt and pepper

Preheat oven to 400
Let fish rest to just below room temperature on a plate with a paper towel on it. This will help absorb excess liquid. Basically, leave it out on the counter while you are gathering other ingredients. Spray an oven safe dish, I used a pie dish, with cooking spray. Mix together the pesto, pine nuts and mayonnaise. Salt and pepper the fish and then lay in the pan. Top the fish with the pesto mixture. I like to really pile it on there. Bake until fish is firm. About 15 minutes.  After the fish is firm, turn the broiler on high and broil on the middle rack for about 5 minutes. This will make the topping even browner. If the topping is brown after cooking time, don't worry about broiling the fish. Serve with rice, a green salad or vegetables. I served it with a corn and red pepper salad.

*I'm sure this topping would be delicious on any type of white fish. Possibly halibut or even tilapia.