Light, flavourful and made with just 4 ingredients, this pesto cod recipe is an easy seafood dinner on the table in well under 30 minutes. Sure to be a favourite, it makes for a simple weekday dinner or can be fancy enough for entertaining with family and friends!
Hey friends!
If you’re like me, in the middle of summer you want fuss free meals that require very little of your time, but still has all the flavour…
Well, this pesto cod recipe delivers!
Since fresh cod is so plentiful around here this time of year, I knew I had to make something with it.
Cod is something that hubby and I enjoy on the regular, from oven baked cod to pan fried cod to crispy fish burgers it’s always a favourite.
This recipe for cod pairs wonderfully with smashed baby potatoes. Throw in some vino and perhaps a simple dessert and you’re set for one tasty meal!
Why We Love Pesto Cod
- It requires 5 minutes of prep time
- Not including optional garnish, it’s made with just 4 ingredients – cod, salt, pepper and pesto
- It’s low carb
- Made on one sheet pan for easy clean up
- Gluten free
- Of course, it tastes delicious!
How to Make It
Full details are in the recipe card below, but here are the basics:
- Pat cod fillets dry with a paper towel and place on a parchment paper lined baking sheet.
- Sprinkle with some salt and pepper.
- Spread a generous spoonful of pesto over top of the fillets.
- Bake until everything is cooked through. That’s it!
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Can I Use Frozen Cod?
I prefer fresh cod here as I find frozen has a lot more moisture (water) after being frozen and thawed.
However, having said that, if you do have frozen on hand, by all means use it and it will work with this recipe.
Just thaw before use.
What Type of Pesto Should I Use?
I opted for a store-bought sun-dried tomato pesto. Sun-dried tomatoes are super tasty and the colour pops, especially if you garnish with basil.
Regular basil pesto would work lovely, too, or even more homemade arugula pesto.
More Tips and Variations
Pat your fish dry of excess moisture with a paper towel before seasoning.
Just a little salt and pepper was used on the cod as the pesto itself is seasoned. If you prefer a little more, go for it.
Cook time may vary, depending on how thick your pieces are. Just bake until it’s cooked through, is opaque and flakes easily with a fork. If you think it’s done, check on it; if it’s not, no biggie. Continue baking.
Any leftover pieces of cod are delicious on a wrap. Tried it and it’s a winner!
When removing your cod from the sheet pan, use a large spatula and be gentle. Cod is super delicate.
Make It A Meal
Any of these easy sides would pair beautifully with this pesto fish:
More Easy Cod Recipes You May Enjoy
- Fish Fajitas – This easy sheet pan dinner combines cod, bell peppers and onions all tossed in a homemade taco seasoning. Great for your next taco Tuesday!
- Fish Stew – With tender pieces of cod and lots of veggies in a tomato based broth, this stew is comforting and delicious. I love with a hunk of bread for dunking.
- Cod au Gratin – A Newfoundland classic! Cod is covered in a white sauce, topped with bread crumbs and cheese and baked until golden brown and bubbly. Talk about delicious!
Hope you love this pesto cod recipe as much as we do!
Until next time, take care and chit chat again soon,
Dawn
Make oven baked cod recipe? That’s awesome! Love it if you left a comment below. Many thanks!
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Pesto Cod (just 4 simple ingredients)
Ingredients
- 4 (5 ounce) boneless/skinless cod fillets or loins
- 1/3 cup sun-dried tomato pesto (or your favourite variety)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Suggested Garnish Options
- grated parmesan cheese (to taste)
- chopped fresh basil or parsley (to taste)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Pat cod dry of excess moisture with a paper towel. Place on prepared baking sheet and season with salt and pepper.
- Distribute pesto over top (about 1 heaping tablespoon per piece) and bake for 15 to 18 minutes or until cod is cooked through, is opaque and flakes easily with a fork. Garnish, if desired. Enjoy!Note: Cook time can vary, depending on the thickness of your fish. My pieces were good at the 17 minute mark.
Notes
- Pat your fish dry of excess moisture with a paper towel before seasoning.
- Just a little salt and pepper was used on the cod as the pesto itself is seasoned. If you prefer a little more, go for it.
- Cook time may vary, depending on how thick your pieces are. Just bake until it’s cooked through, is opaque and flakes easily with a fork. If you think it’s done, check on it; if it’s not, no biggie. Continue baking.
- Any leftover pieces of cod are delicious on a wrap. Tried it and it’s a winner!
- When removing your cod from the sheet pan, use a large spatula and be gentle. Cod is super delicate.
Nutrition (estimate only)
I have always enjoyed cod, though it’s not quite so plentiful here in the middle of the country. Still easy to get though, so I can’t wait to try this. Looks like a great Summer meal 🙂
Hope you enjoy, Jennifer! Thanks!
What a tasty (and healthy) summer meal, Dawn! I love white fish of all kinds, so I’m on board with the cod for sure. And then that sun-dried tomato pesto? Holy cow, that looks so flavorful! I’m thinking this plus a nice bottle of white would make for a good evening on the back deck. 🙂
I like the way you think 😉 Thanks David!
Perfect summer recipe Dawn! We enjoy fish often during the summer months and this one looks super easy and really tasty. Pinned!
Totally! Thanks Mary Ann!
Oh Dawn – summer is for quick recipes like this! And love that it’s ONLY 4 ingredients yet filled with so much flavor! It’s been ages since I had cod-we have been getting frozen salmon And Mahi Mahi a lot recently (someone told me all fresh fish has been frozen so best to get it frozen – not sure how true this is?)- this weekend I gotta add cod to my list and try this out!
Yes! I think so too! Hope you enjoy this one, Shashi 🙂