Pesto Parmesan Baked Cod

This Pesto Parmesan Baked Cod transforms ordinary fish into a restaurant-worthy dinner that's surprisingly simple to make at home. The combination of fresh basil pesto and savory Parmesan creates a flavorful crust that keeps the delicate cod moist while adding incredible flavor in every bite.

I discovered this recipe when trying to convince my seafood-hesitant husband to eat more fish. The familiar flavors of pesto and Parmesan were just what he needed to fall in love with cod.

Ingredients

• Fresh cod fillets: Look for thick fillets with firm white flesh and no fishy smell
• Fresh basil pesto: Store bought works well but homemade elevates this dish tremendously
• Parmesan cheese: Use freshly grated for the best flavor and melting quality
• Olive oil: A good quality extra virgin olive oil makes a difference in the final taste
• Garlic powder: Adds depth without the risk of burning that fresh garlic might have
• Black pepper: Freshly ground offers the most aromatic experience
• Salt: Kosher salt distributes more evenly than table salt
• Lemon: A fresh squeeze brightens the rich flavors of the dish
• Fresh basil: More than just garnish it reinforces the pesto flavor

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 400°F and allow it to fully preheat while you prepare the fish. This temperature is ideal for cod as it cooks it quickly enough to keep it moist while still allowing the Parmesan to develop a golden crust. Make sure your oven rack is positioned in the center for even cooking.

Prepare the Baking Dish:

Take a glass or ceramic baking dish large enough to hold your fillets without crowding and coat the bottom with olive oil. This prevents sticking and adds flavor to the bottom of the fish. Use your fingers or a brush to ensure even coverage including the sides of the dish.

Season the Cod:

Pat the cod fillets completely dry with paper towels. This step is crucial for helping the seasonings stick and preventing the fish from steaming rather than baking. Mix the garlic powder, black pepper, and salt in a small bowl then sprinkle it evenly on both sides of the fillets using your fingers to gently press the seasonings into the fish.

Add Pesto:

Arrange the seasoned cod in your prepared baking dish leaving a little space between each fillet. Using the back of a spoon generously spread the pesto over each piece of fish covering the top completely and allowing some to drape down the sides. The pesto acts as both a flavor enhancer and a moisture barrier.

Parmesan Topping:

Sprinkle the grated Parmesan cheese evenly over each pesto covered fillet creating a light but complete layer. Then drizzle the remaining olive oil over the cheese which helps it melt and brown beautifully in the oven creating a delicious textural contrast to the soft fish.

Bake the Cod:

Place the baking dish on the center rack of your preheated oven. Bake for 15 to 20 minutes depending on the thickness of your fillets. The fish is done when it turns opaque and flakes easily when gently prodded with a fork. The internal temperature should reach 145°F for food safety.

Garnish and Serve:

Remove the baked cod from the oven and let it rest for 2 minutes. Add fresh lemon slices on top and scatter torn basil leaves over the dish for color, aroma, and a fresh flavor boost. Serve immediately while hot with your favorite sides.

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The basil pesto is truly the star of this recipe. I remember serving this at a family gathering where my uncle who claimed to "hate fish" asked for seconds and then requested the recipe. The familiar Italian flavors make even seafood skeptics into believers.

Storage Tips

While this dish is best enjoyed fresh from the oven, any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, cover with foil and warm in a 275°F oven until just heated through about 10 minutes. Avoid microwaving as this will make the fish rubbery.

Perfect Pairings

This Pesto Parmesan Baked Cod pairs beautifully with so many sides. Try serving it with roasted cherry tomatoes and a wild rice pilaf for a complete meal. For a lighter option, a simple arugula salad dressed with lemon vinaigrette complements the rich flavors perfectly. During summer months, serve alongside grilled vegetables for a seasonal treat.

Ingredient Swaps

If cod isn't available, this recipe works wonderfully with other mild white fish like haddock, halibut, or even tilapia. For those who prefer a stronger fish flavor, try it with salmon. The pesto can be varied too traditional basil pesto is classic, but sun dried tomato pesto or even olive tapenade can create exciting variations on this versatile technique.

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This recipe will change the way you feel about fish—it’s that good!

Frequently Asked Questions

→ Can I use frozen cod fillets for this dish?

Yes, you can use frozen cod fillets, but make sure to thaw them completely and pat them dry before cooking. Excess moisture will prevent proper browning and could make the pesto topping slide off.

→ What can I substitute for cod if it's not available?

Haddock, halibut, or sea bass make excellent substitutes for cod in this dish. Look for mild-flavored white fish with similar thickness to maintain the cooking time.

→ Can I make the pesto from scratch?

Absolutely! Homemade pesto works wonderfully. Blend 2 cups fresh basil leaves, 1/3 cup pine nuts, 2 garlic cloves, 1/2 cup Parmesan, and 1/2 cup olive oil until smooth for a fresh alternative to store-bought.

→ How do I know when the fish is properly cooked?

The cod is done when it turns opaque and flakes easily when tested with a fork. The internal temperature should reach 145°F (63°C). Be careful not to overcook, as cod can dry out quickly.

→ What side dishes pair well with this?

This pesto parmesan cod pairs beautifully with roasted vegetables, steamed asparagus, garlic mashed potatoes, or a light Mediterranean couscous. A simple green salad with lemon vinaigrette also complements the flavors nicely.

→ Can I prepare this dish ahead of time?

You can prepare the cod fillets with the seasoning and pesto topping up to 4 hours ahead and refrigerate until ready to bake. Add the Parmesan just before baking for the best texture and flavor.