Roasted Alaska Cod with Kale Pesto and Tomato Jam

Ingredients

• 3 cups 3 cups loosely packed kale leaves
• 1/2 cup 1/2 cup toasted macadamia nuts (any nuts will do)
• 4 4 garlic cloves
• 1/4 cup 1/4 cup parmesan reggiano
• 1/4 teaspoon 1/4 teaspoon kosher salt
• Juice and zest of 1 lemon
• 1/2 cup 1/2 cup grapeseed or olive oil
• 3 3 vine-ripe tomatoes, chopped
• 1/2 1/2 shallot, chopped
• 1/3 cup 1/3 cup brown sugar
• 1 Tablespoon 1 Tablespoon balsamic vinegar
• 1 Tablespoon 1 Tablespoon honey
• 4 4 Alaska Cod fillets (5 to 6 oz. each), fresh, thawed or frozen