Tuscan Cod Sauce

YIELD: 72 4-oz. pieces of cod, 2 oz. sauce on each

3 cups pesto
3 cups sundried tomatoes
3/4 cup fresh garlic 4 cups olive oil

Blend all ingredients together in a blender and portion on top of raw cod.

Bake in 300° oven until fish reaches 145°F.

Recipe from Laura Cox, Southwestern Vermont Healthcare.

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