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Pesto Parmesan Baked Cod Recipe

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★★★★★

4.4 from 95 reviews

This Pesto Parmesan Baked Cod is a flavorful and healthy dish featuring tender cod fillets topped with a vibrant homemade basil pesto and a golden Parmesan crust. Baked to perfection, this recipe combines fresh herbs, garlic, and pine nuts for a rich, aromatic topping that complements the delicate fish. Perfect for a quick weeknight dinner or an elegant meal, it pairs beautifully with roasted potatoes, quinoa, or a fresh green salad.

Ingredients

Scale

For the Cod:

  • 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

For the Pesto:

  • 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

Instructions

  1. Prepare the pesto: In a food processor, combine the basil leaves, minced garlic, pine nuts (if using), and ¼ cup grated Parmesan. Pulse until coarsely chopped. While the processor runs, slowly drizzle in the ½ cup extra‑virgin olive oil until a smooth, glossy paste forms. Finish by adding the lemon juice, then season with salt and freshly ground black pepper to taste. Set aside.
  2. Season the cod fillets: Pat the cod fillets dry with paper towels. Drizzle each fillet with 1 tablespoon of olive oil, then season both sides with salt and freshly ground black pepper. Let the fillets rest for 5 minutes to absorb the seasoning.
  3. Preheat the oven and assemble: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the seasoned cod fillets on it. Spread a generous layer of the prepared pesto over each fillet, covering the top and sides evenly. Sprinkle the remaining ¼ cup grated Parmesan cheese over the pesto-coated fish.
  4. Bake the cod: Bake the assembled 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. Ensure the internal temperature of the fish reaches 145°F (63°C) for safe consumption.
  5. Rest, garnish and serve: Remove the baking sheet from the oven and let the cod fillets rest for 3 minutes. Squeeze a little fresh lemon juice over each piece and scatter fresh basil leaves on top as garnish. Serve immediately with your choice of sides such as roasted potatoes, quinoa, or a green salad for a complete meal.

Notes

  • Using parchment paper not only prevents sticking but also makes cleanup easier.
  • Pine nuts are optional in the pesto but add a lovely nutty flavor and texture.
  • Freshly grated Parmesan melts better and provides superior flavor compared to pre-grated varieties.
  • Make sure not to overbake the cod to keep it moist and tender.
  • For a dairy-free option, omit the Parmesan cheese and consider substituting with nutritional yeast or a vegan cheese alternative.

Keywords: baked cod, pesto, Parmesan crust, Italian seafood recipe, healthy fish dinner, basil pesto cod, easy baked fish, gluten free seafood

Find it online: https://victoriablair.com/pesto-parmesan-baked-cod-recipe/