Pesto Baked Cod

Name: Pesto Baked Cod
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cod fillets (about 6 oz each), patted dry; 1/4 cup prepared basil pesto; 1/4 cup grated Parmesan cheese; 2 tbsp olive oil; 1 lemon lemon, cut into wedges; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup cherry tomatoes, halved; 2 tbsp fresh basil leaves

Flaky cod fillets topped with a vibrant basil pesto crust and baked until golden, served with lemon wedges. A light, elegant weeknight dinner that comes together in under 30 minutes.

25 minEasyServes 4320 cal/serving

ItalianDinnerOvenKetoLow CarbPescatarianHigh ProteinGluten-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 cod fillets (about 6 oz each), patted dry
1/4 cup prepared basil pesto
1/4 cup grated Parmesan cheese
2 tbsp olive oil
1 lemon lemon, cut into wedges
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 cup cherry tomatoes, halved
2 tbsp fresh basil leaves

Instructions

1

Preheat oven to 400°F (200°C). Lightly coat a rimmed baking sheet with 2 tbsp olive oil.
2

Arrange 4 patted dry cod fillets (about 6 oz each) on the prepared baking sheet. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
3

In a small bowl, stir together 1/4 cup prepared basil pesto and 1/4 cup grated Parmesan cheese. Spread the mixture evenly over the top of each fillet.
4

Scatter 1 cup halved cherry tomatoes around the fish on the baking sheet.
5

Bake until the pesto crust is golden and the fish flakes easily when tested with a fork and reaches an internal temperature of 145°F (63°C), about 12-15 minutes depending on thickness.
6

Garnish with 2 tbsp fresh basil leaves and serve with 1 lemon cut into wedges lemon on the side.

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Questions

How long does Pesto Baked Cod take?

As written, 25 minutes: 10 of prep and 15 of cooking. The longest single stretch is step 5, at 15 minutes.

What temperature do I cook Pesto Baked Cod at?

For Pesto Baked Cod, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 15 minutes, in step 5. The target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

What can I use instead of Parmesan in Pesto Baked Cod?

The entry for Pesto Baked Cod calls for 1/4 cup grated Parmesan cheese. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Can I use a different white fish instead of the cod in Pesto Baked Cod?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Pesto Baked Cod uses 4 cod fillets (about 6 oz each), patted dry.

Can I make Pesto Baked Cod dairy-free?

Yes. The dairy in Pesto Baked Cod is 1/4 cup grated Parmesan cheese. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How do I store and reheat Pesto Baked Cod?

Refrigerate what is left of Pesto Baked Cod within two hours and eat it within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through.

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