Kamokamo is a traditional Maori ingredient best described as a cross between a marrow and a pumpkin. It is at its best at the end of summer and is easy to find in good vegetable stores and markets. I have used blue cod in this recipe because it is quite a meaty, firm-fleshed fish which embraces the textures and flavours of the kamokamo and parsley pesto.
Parsley pesto
| 1 cup | Basil |
| 1 cup | Parsley |
| ½ cup | Almond flakes |
| 2 | Garlic cloves |
| 1 | Lemon, zested |
| 1 pinch | Salt, to taste |
| ½ cup | Extra virgin olive oil, plus more to cook with |
Ingredients
| 4 | Blue cod fillets, 200g each |
| 4 slices | Kamokamo, 5cm each |
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Directions
- To make the pesto, put all the ingredients into a food processor then pulse until smooth. Taste for seasoning.
- Heat a grill pan or barbecue, then grill the fish with the slices of kamokamo for 3 minutes each side before turning over. Season then repeat.
- Serve the fish with the kamokamo, a spoonful of pesto and a wedge of lemon.
