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    Home » Recipes » Fish

    Published: Sep 18, 2019 · Modified: Apr 20, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · Leave a Comment

    Baked cod with pesto

    This baked cod with pesto is a fun and healthy recipe packed with flavour from the pesto. Simple to make, it uses frozen fish from the freezer, making it perfect for a busy weeknight dinner.

    baked cod with pesto on tabbouleh with a glass of water in the background.

    Fish always feels like a healthy meal and I enjoy adding lots of flavour to elevate it a little further. My Italian herb crusted cod and sweet potato fish cakes both make the most of herbs and spices.

    This pesto cod has the best flavourful crust, and I've linked some pesto recipes below to enjoy with this recipe. Pair with salads, potato dishes or rice to balance it out with some vegetables and carbs. It's so good for a family dinner!

    Jump to:
    • Why this recipe is so good
    • Ingredients
    • Variations on the recipe
    • Pesto recipes
    • Step by step instructions
    • Recipe tips
    • Frequently asked questions
    • How to serve
    • More fish recipes to enjoy
    • Recipe

    Why this recipe is so good

    Packed with flavour. With its garlic and herbs, pesto makes for a very flavourful crust for this fish dish.

    Versatile. Use your own pesto, or one of the recipes linked below. Plus you can pair with sides of your choice!

    Super easy to make. Just a couple of simple steps, nothing fiddly, and you have a family fish dinner!

    Ingredients

    two cod fillets in a white dish next to a white bowl of pesto.

    The recipes uses ingredients that I always think of as 'shopping list staples', those foods that are typically in my fridge and freezer. You will need:

    • Cod - we use frozen cod in this recipe as it often to hand in the freezer for most of us.
    • Pesto ingredients - there is a recipe in the card below and more ideas linked here below too.

    Variations on the recipe

    If you don't have cod, then I have used pollock to make this recipe and it turned out great!

    Pesto recipes

    You can of course always use your favourite pesto for this baked cod, or one of my many pesto recipes:

    Dairy-free pumpkin seed pesto (in the recipe card below)

    Macadamia nut pesto

    Pistachio pesto

    Step by step instructions

    The beauty of this baked cod is that it is a one pan meal. Or perhaps two pans if you are making the pesto too . . .

    dairy free pumpkin seed pesto in a white bowl on a wooden board next to garlic and basil leaves.
    two cod fillets in a white dish next to foil.
    two cod fillets with a pesto crust in a white dish.

    Step 1

    Make the pesto if you are using a homemade pesto, combining ingredients in a blender to get a thick paste-like consistency.

    Step 2

    Cover the fish with a piece of aluminium foil to help it cook through and bake for 20 minutes (I put the foil over the fish after the photo was taken!).

    Step 3

    Take the dish out of the oven and remove the foil from the fish. Spoon the pesto onto the cod and pat it down a little to form a topping / crust. You may have some pesto leftover for another dish depending on the amount you like to use for the crust here. Return the tray to the oven and cook for a further 20-25 minutes until the fish is thoroughly cooked through. The fish should be white throughout.

    Recipe tips

    • Use frozen plain cod (or other white fish) rather than a type that has already been flavoured in some way.
    • While the amount of pesto is optional, I would suggest using 2-3 tablespoon per cod fillet, depending upon their size. Don't worry about making them look perfect - a bit rustic is good!
    • The cod should be white throughout and easily be flaked with a fork before serving.
    • My low histamine readers will be better off taking the fish straight from the freezer to the oven rather than letting it sit on the counter, as this can lead to histamine formation (see the SIGHI information on fish for more details).

    Frequently asked questions

    Do I have to use cod?

    You can use other white fish that is suitable for you. I've made this recipe with pollock, which was delicious.

    How much pesto should I use for a fish crust topping?

    It really depends on your personal preference how much pesto you use. Some like just a little, others a thicker crust.

    How do I stop the pesto from burning when baked?

    The pesto shouldn't burn when cooking for 20 minutes, but if it looks as though it is going too dry then cover with some foil until the fish is cooked through.

    How to serve

    This cod pesto dish can be served with a variety of sides - so choose whichever you fancy!

    In the photos I served with my quinoa tabbouleh, which was so good. Other salads such as my herbed roasted potato salad and apple, fennel and radish salad also go well with fish.

    If you prefer hot sides, then my potato cauliflower mash would be tasty! There's also my honey roasted vegetables and roasted zucchini and potatoes as healthy and flavourful options.

    • Quinoa tabbouleh (without tomatoes)
    • Herbed roasted potato salad (without mayo)
    • Creamy potato cauliflower mash
    • Honey roasted vegetables with rosemary
    baked cod with pesto on tabbouleh on a cream plate with a fork on it.

    More fish recipes to enjoy

    Find lots of flavourful ideas on my fish dishes page, or see the more recent recipes below for another dinner option!

    • Almond crusted cod
    • Sweet potato and ginger fish cakes
    • Cranberry crusted cod
    • Cod with mango salsa

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

    Recipe

    baked cod with pesto on tabbouleh on a cream plate with a fork on it.

    Baked cod with pesto

    Claire
    This cod pesto traybake is full of flavour from the pesto, and healthy comfort food at its best. Perfect for a busy weeknight dinner this recipe goes down well with adults and kids.
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Dinner, Lunch, Main Dish
    Cuisine American, British
    Servings 2 servings

    Ingredients
      

    • 2 cod fillets frozen

    For the pesto

    • ½ cup pumpkin seeds
    • ½ cup basil leaves
    • 1 clove garlic optional
    • 1 tablespoon apple cider vinegar
    • ¼ cup extra virgin olive oil more for a looser pesto
    • pinch pink himalayan salt

    Instructions
     

    • Pre-heat the oven to 200C.
    • Begin by making the pesto. Add all the ingredients except the olive oil to a food processor and blend so they are chopped. Slowly add the olive oil. You may need to scrape down the sides of the blender a few times. Blend until you have the consistency of your choice - personally I prefer it be chunkier for this recipe so it forms more of a crust on the fish.
    • Place the fish in an ovenproof dish and cover with a piece of aluminium foil to help it cook through. Bake for 20 minutes.
    • Take the dish out of the oven and remove the foil from the fish. Spoon the pesto onto the fish and pat it down a little to form a topping / crust. You may have some pesto leftover for another dish depending on the amount you like to use for the crust here. Return the dish to the oven and cook for a further 20-25 minutes until the fish is thoroughly cooked through.

    Notes

    • Use 2-3 tablespoon of pesto per cod fillet to form a crust.
    • If the pesto looks as though it is getting too dry, cover with aluminium foil until the cod is cooked through.
    • Make sure the fish is white throughout and can easily be flaked with a fork before serving.
    • If you are low histamine, then it is best to take the cod straight from the freezer to the oven. Leaving it on the counter will lead to histamine formation if you are sensitive to it.
    • If you prefer not to use cod, then I've also made this dish with pollock which was equally delicious!
     

    Swiss Interest Group Histamine Intolerance (SIGHI)

    All ingredients rate as a 0 on the SIGHI list, with the exception of:
    • garlic, which rates as a 1. This can be omitted.
    • apple cider vinegar, which rates as a 1. If you are sensitive then white distilled vinegar rates as a 0 on SIGHI.
    Tried this recipe?Let us know how it was!
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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

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    As an Amazon associate I earn from qualifying purchases.

    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

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