Delicious Pesto Parmesan Baked Cod (Print version)

Flaky cod fillets baked with basil pesto, Parmesan, olive oil, and lemon for an easy seafood dinner in about 30 minutes.

# Ingredients:

For the cod

01 - 4 cod fillets, about 6 oz (170 g) each

02 - 1 tablespoon olive oil, plus more for the baking dish

03 - 1/2 teaspoon kosher salt

04 - 1/2 teaspoon garlic powder

05 - 1/4 teaspoon black pepper

For the topping

06 - 1/2 cup (120 g) basil pesto

07 - 1/3 cup (30 g) finely grated Parmesan cheese

08 - 1 teaspoon olive oil, for drizzling

For serving

09 - 1 lemon, cut into wedges

10 - 2 tablespoons fresh basil leaves, torn

# Instructions:

01 - Heat the oven to 400°F. Lightly coat a baking dish with olive oil so the cod does not stick.

02 - Pat the cod fillets dry with paper towels. Season both sides with salt, garlic powder, and black pepper.

03 - Arrange the cod in the baking dish with a little space between pieces. Spread about 2 tablespoons pesto over the top of each fillet.

04 - Sprinkle the Parmesan evenly over the pesto. Drizzle lightly with olive oil to help the cheese brown.

05 - Bake for 15-20 minutes, depending on thickness, until the cod is opaque and flakes easily with a fork. The safe internal temperature is 145°F.

06 - Let the cod rest for 2 minutes. Finish with lemon juice and torn basil, then serve hot.

# Good to know:

01 - Best with cod fillets around 1 inch thick for even baking.

02 - If using frozen cod, thaw fully and pat very dry before seasoning.

03 - For a crunchier topping, add 2 tablespoons panko to the Parmesan.

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