Pesto Cod

Ready in 30 minutes or less, this baked pesto cod recipe is a super simple recipe that makes for the perfect weeknight meal. It only requires 7 ingredients so whipping up this healthy baked cod with pesto recipe for dinner is beyond easy.

If you need a quick and easy recipe for dinner tonight, then you need to make this pesto cod recipe! Born from me staring down a jar of Costco pesto in my fridge that needed to be used up and some cod that I also picked up at Costco, you’ll be delighted to know that cod and pesto make for such a delicious pairing!

 

Why You’ll Love This Recipe

• Cod has a mild, slightly sweet flavor, so I find that it pairs well with the bright, herby flavor of pesto!
• Cod bakes up pretty quickly so this baked cod with pesto recipe truly comes together in 30 minutes or less, depending on how quickly you can season the fish and spread pesto on top!
• Not only is this recipe super easy to prepare, you can pair it with pretty much anything! Sides don’t have to take long to prepare either! I quickly made some mashed potatoes and cooked up some frozen peas but you can also serve it with rice, quinoa, pasta, or any other quick cooking vegetable side (like my roasted asparagus).

Ingredients You’ll Need

• cod — cod is a great option if you want to add more fish to your diet, but you’re not a fan of fishy flavors. Cod has a mild flavor with a delicate sweetness to it and has a firm, flaky texture.
• oil — I use olive oil but you can use any neutral oil such as avocado oil.
• lemon — a squeeze from a lemon wedge adds a little brightness to the fish.
• seasoning — I season the cod with salt, pepper, and garlic powder.
• pesto — I’m using Costco’s Kirkland pesto, but you can also use homemade pesto (I’ve shared a homemade ricotta pesto or cottage cheese pesto on this blog but haven’t tried them in this specific recipe).

How to Make Pesto Cod

• Heat the oven to 350F. Pat the cod fillets dry with a paper towel if there is moisture on them.
• Drizzle the oil over the cod fillets and squeeze a lemon wedge over top. Flip the fillets and give them a rub to coat the fillets evenly. Season evenly on both sides with salt, pepper, and garlic powder.
• Transfer the fillets to a parchment-lined sheet pan.

• Spoon the pesto over each piece of cod and make sure it fully coats the tops of each fillet.
• Bake for 15 to 20 minutes or until the internal temperature reaches 145F (63C). Serve with a lemon wedge and sides of your choice.

Recipe Tips and Notes

• If you do not have a meat thermometer (I totally recommend getting one!), you can check its doneness with a fork. The thickest part of the cod should flake easily with a fork, and the interior should look opaque instead of translucent.
• You can use fresh or frozen cod! Just make sure you thaw the cod before you bake it. If buying fresh cod, make sure it has firm, translucent flesh with a clean ocean smell. Avoid any fish with a strong or unpleasant odor.
• Instead of olive oil, you can mix melted butter and lemon juice together and brush it onto the cod.

Serving Suggestions

This lemon pesto cod recipe pairs wonderfully with so many different side dishes. Here are a few that I think you’ll love.

• Rosemary Mashed Potatoes
• Boursin Mashed Potatoes
• Smashed Broccoli
• Roasted Brussels Sprouts and Carrots
• Purple Cabbage Slaw
• Rosemary Roasted Potatoes
• Avocado Corn Salsa
• Cilantro Lime Rice
• Coconut Rice
• Jasmine Rice
• Air Fryer Baked Potatoes (Instant Pot Baked Potatoes)

Make Ahead Tips

• Meal prep: once cooled, store the pesto cod in an airtight container for up to 3 to 4 days in the fridge.
• Reheat: you can reheat the lemon pesto cod in the oven, microwave, or air fryer until the interior is warm. Alternatively, you can eat the cod directly from the fridge.

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