Baked Cod with Pesto

I was standing in the fish market on a Thursday afternoon when the fishmonger handed me four perfect cod fillets, their flesh pale and firm. At home, I had a jar of basil from the garden and some stale bread I'd been meaning to use. Twenty minutes later, I pulled golden-crusted fish from the oven, and the kitchen smelled like summer.

My neighbor knocked on the door one evening, holding a bottle of white wine and asking what smelled so good. I plated two fillets with roasted tomatoes, and we ate on the porch while the sun went down. She still asks me to make it whenever she visits.

Ingredients

• Cod fillets: Look for thick, even pieces so they cook at the same rate, and always pat them completely dry or the crust won't stick.
• Fresh basil: The backbone of the pesto, bright and grassy, use only the leaves and save the stems for stock.
• Pine nuts: They add a buttery richness, but if you're avoiding nuts, sunflower seeds toast up just as nicely with a hint of sweetness.
• Garlic: One clove is enough to perfume the pesto without overpowering the fish.
• Parmesan cheese: Freshly grated melts into the pesto and helps bind the crust, avoid the pre-grated kind if you can.
• Extra-virgin olive oil: Use something fruity and good quality, it's the only fat in the pesto and you'll taste it.
• Fresh breadcrumbs: A day-old baguette torn and pulsed makes the crispest topping, avoid store-bought if possible.
• Lemon zest: Just the yellow part, it brightens everything without adding moisture that would make the crust soggy.

Instructions

Prep the oven and fish:

Heat your oven to 200°C and line a baking sheet with parchment so nothing sticks. Pat each cod fillet completely dry with paper towels, drizzle with olive oil, and season both sides with salt and pepper.

Blend the pesto:

Drop basil, pine nuts, garlic, Parmesan, lemon zest, and a pinch of salt into the food processor and pulse until roughly chopped. With the motor running, stream in the olive oil until you have a thick, spoonable paste.

Mix in the breadcrumbs:

Scrape the pesto into a bowl and fold in the breadcrumbs until evenly coated. The mixture should hold together but still look crumbly.

Top the fillets:

Spoon the pesto-breadcrumb mixture over each fillet, dividing it evenly, and press gently with the back of the spoon so it sticks. Don't pack it down too hard or it won't crisp up.

Bake until golden:

Slide the baking sheet into the oven and bake for 18 to 20 minutes, until the fish turns opaque and flakes easily when you nudge it with a fork, and the crust is deep gold and crisp at the edges.

Save to Pinterest

The first time I served this to my parents, my dad, who usually drowns fish in tartar sauce, ate his fillet plain and asked for seconds. That's when I knew it was a keeper.

Serving Suggestions

This fish is rich enough to stand on its own but light enough to pair with almost anything. I like it best with a simple arugula salad dressed in lemon juice, or alongside roasted cherry tomatoes that burst in the oven. New potatoes boiled with a little salt and butter make it feel like a proper meal.

Make It Your Own

Swap the cod for halibut or haddock if that's what looks good at the market. You can replace the basil with a mix of parsley and mint for a different kind of brightness, or add a handful of baby spinach to stretch the pesto further. If you want heat, a pinch of red pepper flakes in the pesto wakes everything up.

Storage and Reheating

Leftover fillets keep in the fridge for up to two days, though the crust softens as it sits. Reheat gently in a 180°C oven for about 10 minutes to crisp it back up, covering loosely with foil if the top starts to brown too fast.

• You can make the pesto two days ahead and store it in an airtight container with a thin layer of olive oil on top to prevent browning.
• Stir in the breadcrumbs just before you're ready to bake so they don't get soggy.
• Freeze unbaked, topped fillets on a tray until solid, then wrap individually and bake from frozen, adding 5 extra minutes to the cooking time.

Save to Pinterest

This is the kind of recipe that makes weeknight cooking feel effortless and special at the same time. Serve it with good bread to soak up any lemony oil on the plate, and you'll have everyone asking when you're making it again.

Recipe Questions

→ Can I substitute pine nuts in the pesto crust?

Yes, toasted sunflower seeds make a great nut-free alternative without compromising flavor or texture.

→ What is the best way to tell when the cod is cooked?

The cod is done when it turns opaque and flakes easily with a fork, typically after 18–20 minutes of baking at 200°C (400°F).

→ Can I prepare the pesto crust in advance?

Yes, you can prepare the pesto mixture ahead of time and combine it with the breadcrumbs just before spreading on the cod.

→ What sides pair well with this dish?

Serve with crisp green salad, roasted vegetables, or new potatoes for a balanced meal.

→ Is it possible to make this dish gluten-free?

Yes, using gluten-free breadcrumbs will make the crust suitable for gluten-sensitive diets.