Baked Cod with Pesto (Printable version)
Tender cod topped with basil pesto and a crunchy breadcrumb crust, oven-baked for a flavorful dish.
# What You'll Need:
→ Fish
01 - 4 cod fillets, skinless and boneless, approximately 5.3–6.3 oz each
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Pesto Crust
05 - 2 cups fresh basil leaves, packed
06 - 2 tablespoons pine nuts (or toasted sunflower seeds for nut-free option)
07 - 1 garlic clove
08 - 1/3 cup grated Parmesan cheese
09 - 1/4 cup extra-virgin olive oil
10 - 3/4 cup fresh breadcrumbs, preferably from a baguette
11 - Zest of 1 lemon
# Directions:
01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Pat the cod fillets dry, place them on the prepared baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and freshly ground black pepper.
03 - In a food processor, combine basil leaves, pine nuts (or sunflower seeds), garlic, grated Parmesan, lemon zest, and a pinch of salt. Pulse to combine; then, with the motor running, slowly add olive oil until a thick pesto forms.
04 - Transfer pesto to a bowl and fold in fresh breadcrumbs until evenly incorporated.
05 - Spoon the pesto and breadcrumb mixture evenly over each cod fillet, pressing gently to adhere.
06 - Bake for 18 to 20 minutes until the cod is opaque, flakes easily with a fork, and the crust has turned golden.
07 - Serve immediately, optionally garnished with lemon wedges.
# Expert advice:
01 -
- The pesto crust stays moist inside while crisping beautifully on top, protecting the delicate fish underneath.
- It looks fancy enough for company but comes together faster than ordering takeout.
- You can make the pesto ahead and keep it in the fridge, then just stir in breadcrumbs when you're ready to bake.
02 -
- If the fish is wet when you add the crust, it will steam instead of bake and the topping will slide right off.
- Don't add the breadcrumbs to the food processor with the pesto or you'll end up with green paste instead of a textured crust.
03 -
- Toast the pine nuts in a dry skillet for a minute before blending to deepen their flavor and make the pesto taste richer.
- If your oven runs hot, check the fish at 15 minutes to avoid overcooking, nothing's worse than dry cod.