Name: Pesto Parmesan Baked Cod Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 cod fillets (about 6 oz each); 2 tablespoons olive oil, divided; Salt and freshly ground black pepper, to taste; Fresh basil leaves, for garnish; 1 cup fresh basil leaves, packed; ¼ cup grated Parmesan cheese, plus extra for topping; 2 cloves garlic, minced; 2 tablespoons pine nuts (optional); ½ cup extra‑virgin olive oil; 1 tablespoon lemon juice; Salt and freshly ground black pepper, to taste

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Introduction

Pesto Parmesan Baked Cod is a simple yet flavorful dish that combines tender cod fillets with a vibrant homemade basil pesto and a cheesy Parmesan crust. It’s perfect for a quick weeknight dinner that feels special without requiring much effort.

Three thick white fish fillets lie on a white marbled textured surface inside a metal tray, each topped with a golden-brown, slightly crispy cheese layer with specks of green herbs. The edges of the fish have a green pesto-like coating, and fresh green basil leaves rest on top of each fillet. Around the fish, there are puddles of golden oil and small lemon wedges with bright yellow skin and juicy texture placed along the sides. The overall look is fresh, warm, and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cod fillets (about 6 oz each)
2 tablespoons olive oil, divided
1 cup fresh basil leaves, packed
¼ cup grated Parmesan cheese, plus extra for topping
2 cloves garlic, minced
2 tablespoons pine nuts (optional)
½ cup extra-virgin olive oil
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
Fresh basil leaves, for garnish

Instructions

Step 1: Prepare the pesto by combining the basil leaves, minced garlic, pine nuts (if using), and ¼ cup grated Parmesan cheese in a food processor. Pulse until coarsely chopped.
Step 2: While the processor is running, slowly drizzle in the ½ cup extra-virgin olive oil until the mixture forms a smooth, glossy paste. Finish by adding the lemon juice and seasoning with salt and freshly ground black pepper; then set aside.
Step 3: Pat the cod fillets dry with paper towels. Drizzle each fillet with 1 tablespoon of olive oil and season both sides with salt and pepper. Let them rest for 5 minutes.
Step 4: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the cod fillets on it.
Step 5: Spread a generous layer of the prepared pesto over each fillet, covering the top and sides. Sprinkle the remaining ¼ cup grated Parmesan cheese evenly over the pesto-coated fish.
Step 6: Bake the fillets in the preheated oven for 12–15 minutes, or until the cod flakes easily with a fork and the Parmesan crust is lightly golden. The internal temperature should reach 145°F (63°C).
Step 7: Remove the baking sheet from the oven and let the fillets rest for 3 minutes. Squeeze fresh lemon juice over each fillet and garnish with fresh basil leaves. Serve immediately with your favorite side.

Tips & Variations

For a nut-free version, omit the pine nuts and add a small handful of toasted breadcrumbs for extra texture.
If fresh basil isn’t available, substitute with fresh spinach or parsley for a different but still fresh flavor.
Use freshly grated Parmesan cheese for the best flavor and texture in both the pesto and topping.
Pair the dish with roasted potatoes, quinoa, or a crisp green salad for a well-rounded meal.

Storage

Store leftover baked cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 300°F/150°C) to prevent the fish from drying out, or warm briefly in the microwave. It’s best enjoyed fresh, as the pesto-topped crust may soften after refrigeration.

How to Serve

The dish shows three thick white fish fillets with a golden-brown, slightly crispy crust on top, dotted with green herb seasoning, resting in a shallow pool of light brown sauce inside a metal tray lined with parchment paper. Each fillet is garnished with a fresh green basil leaf on top. Around the edges of the tray are several lemon wedges, their bright yellow peel contrasting with the white flesh inside. The setup is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, white flaky fish like haddock, halibut, or tilapia can be used as substitutes. Adjust baking time depending on the thickness of the fillets.

Is pine nuts mandatory in the pesto?

No, pine nuts add richness and texture but are optional. You can omit them or replace with walnuts or almonds if preferred.