Pan Roasted Cod with Walnut Pesto

I don't think that I've ever cooked with Cod before, but in an effort to come up with more recipes that don't use beef or poultry, I wanted to give it a go.  They had some nice wild caught frozen Cod loins at Sams the other day, so I bought a pack and this is what I came up with.  It was delicious!

Pan Roasted Cod

4 Cod loin fillets (defrosted, if using frozen)
EVOO
S&P
juice of 1/2 lemon

Season fish with EVOO and S&P.  Heat a nonstick skillet over medium high heat until hot and add a TBS or so of EVOO.  Turn heat down to medium and cook for 4 minutes without messing with them.  Carefully turn over and sprinkle with lemon juice. Serve over arugula dressed with EVOO, lemon juice and S&P.  Top with pesto.

Walnut Pesto

1 cup walnut halves
1/2 cup EVOO
1.5 tsp sea salt
6 garlic cloves
juice of 1 lemon
3 oz fresh basil leaves (maybe 2 cups?)

Combine walnut halves, EVOO, salt and garlic in food processor and process until smooth.  Add lemon juice and basil and process again until smooth.