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!
If you’re like me, in the middle of summer you want fuss-free meals that require very little of your time but still have 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 skillet potatoes. Throw in some vino and perhaps a simple dessert and you’re set for one tasty meal!
Why We Love This Pesto Cod Recipe
- 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 made on one sheet pan for easy cleanup.
- Of course, it tastes delicious!
How To Make This Recipe
Full details are in the recipe card below, but here are the basics:
- Pat the cod fillets dry of excess moisture with some paper towel and place onto a parchment paper-lined sheet pan.
- Sprinkle with some salt and pepper.
- Spread a generous spoonful of pesto over the top of the fillets.
- Bake until the cod is cooked through, is opaque, and flakes easily with a fork. That’s it!
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, you can use it in this recipe.
Just thaw before use.
What Type of Pesto Should I Use?
I used store-bought sun-dried tomato pesto in this recipe. 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.
Tips for Making This Recipe
- 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.
- 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 pesto fish fillets:
More Easy Cod Recipes
If you make this oven baked cod recipe, be sure to leave a comment below!
Pesto Cod (Just Four Ingredients)
Ingredients
- 1 ¼ pounds boneless and skinless cod fillets or loins, four (5 ounce) pieces
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup sun-dried tomato pesto, or your favourite variety
- Grated Parmesan cheese, garnish to taste (optional)
- Chopped fresh basil or parsley, garnish to taste (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper and set aside.
- Pat cod dry of excess moisture with paper towels. Place cod pieces onto prepared sheet pan and season with salt and black pepper.
- Distribute pesto over top (about 1 heaping tablespoon per piece) and bake for 16 to 18 minutes or until cod is cooked through, is opaque and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Garnish, if desired, with grated Parmesan cheese and chopped basil and/or parsley. Serve and enjoy!Note: Cook time can vary, depending on the thickness of your fish. My pieces were good at the 17-minute mark.
Notes
- 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.
- When removing your cod from the sheet pan, use a large spatula and be gentle. Cod is super delicate.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Jennifer @ Seasons and Suppers
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 🙂
Dawn - Girl Heart Food
Hope you enjoy, Jennifer! Thanks!
David @ Spiced
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. 🙂
Dawn - Girl Heart Food
I like the way you think. 😉 Thanks David!
Mary Ann | The Beach House Kitchen
Perfect summer recipe Dawn! We enjoy fish often during the summer months and this one looks super easy and really tasty. Pinned!
Dawn - Girl Heart Food
Totally! Thanks Mary Ann!
Shashi
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!
Dawn - Girl Heart Food
Yes! I think so too! Hope you enjoy this one, Shashi.