Baked Cod with Pesto

Image of Irina Kemiti
Rated 4.5 based on 5 customer reviews
Baked Cod with Pesto
Baked Cod with Pesto
Recipe Image for Print

Ingredients

  • Baked Cod:
  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • salt and ground black pepper to taste
  • 2 cod fillets
  • 4 thin slices lemon
  • Fresh Pesto:
  • 1 cup fresh basil leaves
  • 3 tablespoons pine nuts
  • 1 or 2 large cloves garlic
  • 3 tablespoons olive oil
  • ¼ cup freshly grated Parmesan cheese
  • salt and ground black pepper to taste

Directions

  1. Preheat oven to 350°F (180°C).
  2. Stir olive oil, garlic, salt, and pepper together in a small bowl; brush onto fillets and place into a baking dish. Top each fillet with 2 lemon slices.
  3. Bake fish in preheated oven until fish flakes easily, 10 to 15 minutes.
  4. Combine basil leaves, pine nuts, garlic cloves, olive oil, and Parmesan cheese in the bowl of a food processor; process just until a paste forms. Season with salt and pepper.
  5. Spoon about half of the pesto onto each of 2 plates. Place cod fillets onto pesto.
Mealthy tip:

Substitute the herbs and the nuts in the pesto with other varieties of herbs and nuts. Swap in parsley, spinach, or kale for half (or all) of the basil; walnuts or almonds for the pine nuts. Don't over-process the pesto into a smooth puree. You want it to retain some texture. Double the batch of pesto and freeze half of it. Spoon the pesto into ice cube trays and freeze into cubes for easy, future use. If you eliminate the Parmesan cheese, this recipe fits into the paleo and Whole30 lifestyle!

Reviews

4.5out of 5 Stars

(5 Reviews)

How would you rate this recipe?

What others are saying

Image of Garcia B

Garcia B says:

I made an almond basil pesto to serve with the cod and it was fantastic. Such a great recipe for summer. If you don’t mind the starch, I recommend adding some pasta with it too.

Image of Jazzy Brewer

Jazzy Brewer says:

Made a kale pesto (yum) and it paired perfectly with the fish. I’m thinking about transitioning to a mostly pescatarian diet so recipes like this help so I don’t get too bored with flavors and dishes.

Image of Kaylee Adams

Kaylee Adams says:

Made a parsley pesto and it was fantastic. So grateful for the tip, not to over process. I loved the texture, it came out much better than I expected. I also toasted the pine nuts. Yum!

Image of Jessica Scott

Jessica Scott says:

This was a really light, delicious dish! I actually topped the pesto and cod in spiralized zucchini noodles, and it was so yummy!

Image of Randall Hauk

Randall Hauk says:

I toasted the pine nuts before blending. I think that's okay. It tasted okay. Cod is a nice piece of fish for a fresh pesto. I was going to grill it, but went with the baking at the last moment due to an empty propane tank. Glad I did. I think it was for the better. I just felt this recipe was lacking one more element to pull everything together at the end.