Tray Baked Cod with Pesto is an easy fish dish you can have on the table in under 30 minutes. The cod absorbs the rich bold flavour of the pesto and is a simple way to take a baked cod recipe up a notch. I've included a simple recipe for a homemade basil pesto, or you can use any store-bought pesto.
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Baking fish with a little added flavour is such an easy way to create a really tasty meal, perfect for mid-week when you want something that cooks quickly. Try these Thai Salmon Fillets with a sweet chilli and ginger sauce.
Pesto is such an easy way to add flavour. For more recipes with pesto, you'll love this Veggie Pesto Pasta Bake. If it's a casserole type dish you're looking for, this Sun-Dried Tomato Red Pesto Chicken looks and tastes amazing and be prepared in advance.
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Ingredients
Tray Baked Cod with Pesto needs a few simple ingredients. Choose some side dishes from the serving suggestions below.
- Cod - cod loin works best but you can also use cod fillets. Buy with the skin on and check for bones before cooking. Buy around 250g / 8oz per person. Check for bones before cooking by running your finger over the top of the loin or fillet.
- Fresh Basil - be careful to buy basil leaves and not Thai basil leaves. Thai basil leaves have a very different licorice-like flavour.
- Garlic Cloves - separate garlic cloves from a garlic bulb. One bulb has lots of individual cloves.
- Pine Nuts - a traditional ingredient in pesto.
- Lemon - lemon juice helps keep the green colour of the pesto as well as enhancing the flavour.
- Olive oil - use any type of olive oil. Don't substitute with vegetable or sunflower oil.
See recipe card for quantities.
Instructions
This Pesto Cod recipe can be made with an easy homemade basil pesto. Alternatively, use a jar of your favourite shop-bought one. The flavour will depend very much on what type of pesto you use. This homemade basil and lemon pesto doesn't include parmesan cheese as we are serving it with fish and the flavour I think goes better without.
Preheat the oven to 200C /400 F. Place the cod skin side down in an oven proof baking dish. Pour half the lemon juice over the cod.
In a blender, blend together the basil leaves, garlic cloves, pine nuts, and the rest of the lemon juice. Slowly add the olive oil.
Spread the pesto mix over the top of the cod, carefully covering all of the fish so it doesn't dry out.
Bake on the middle shelf of the oven for 15 -20 minutes until the fish is cooked through. The exact time will depend on the thickness of the cod. A cod loin will take 15 -20 minutes. A cod fillet 10 -12 minutes.
Serve with your choice of sides.
Top Tip
Cod is perfectly cooked when it turns opaque and flakes easily with a fork. It should be plump and fleshy without any cracks on the surface. The internal temperature for cooked cod is 63C /145F.
Be careful not to overbake the fish or the texture will be rubbery and dry. If your cod fish breaks apart with a crack after baking, it means you have overcooked it.
Substitutions
- Cod - I've used Cod in this recipe, but it works well with any white meaty fish. You can easily substitute the cod for Haddock, Coley, Pollock, Basa, Pouting, Gurnard, Sea Bass, Tilapia or Rockfish. Look our for fish that is labelled as having been caught sustainably.
- Pesto - you can use any variety of pesto. The lemon juice in the homemade pesto helps to maintain the nice green colour so shop-bought green pestos will look darker when cooked. You can also use a red pesto such as a tomato or pepper based one. A chilli pesto will add more spice.
The homemade pesto in this recipe doesn't include any cheese so is suitable for those on a dairy free diet. Many shop bought pestos will include cheese in the ingredients.
Equipment
You will need :-
- Oven proof dish
- Blender for the homemade pesto
- Juicer and zester
Serving Suggestion
Baked Fish with pesto is a very versatile dish and can be served with a wide variety of sides.
- Carbohydrates - baby potatoes, roasted potatoes, rice, couscous, crusty bread.
- Vegetables - broccoli, green beans, asparagus, mangetout (snow peas), carrots, roasted Mediterranean vegetables, tomato salad, green salad.
- Extras - a wedge of lemon, fresh herbs over the top such as fresh basil or parsley (depending on the type of pesto used) and a dusting of parmesan or pecorino cheese.
Storage and Reheating
Cooked fish can be stored in the refrigerator for 3 -4 days. Store the fish in an airtight container to prevent the smell contaminating the other foods in the fridge.
Cooked fish doesn't freeze well.
If you need to reheat your fish, it needs to be done carefully and slowly so it doesn't dry out. Wrap the fish loosely in tin foil and add a few drops of water. Place the fish in an oven-proof dish and reheat it on a low tempertaure of 130C /275F. The time needed will depend on the thickness of the fish so it's best to keep checking it after 5 minutes.
Sustainability
Choosing a sustainable fish means choosing one that has been sourced sustainably. Look out for the blue Marine Stewardship Council logo. Sustainably sourced fish means that it has been fished in a way that is not harmful to future stocks. For example, the fishing hasn't taken place during key breeding times to allow the stocks to replenish. It also means it hasn't been fished in away that is harmful to other marine life. For more information, check out the MSC Good Fish Guide.
Green Tip
Homemade Basil Pesto will keep in the fridge for up to a week or you can freeze it for 2 - 3 months. Serve it with some pasta for a quick lunch!
FAQ
Yes, you absolutely can use frozen fish fillets. It is best to thaw them completely before cooking, then pat them dry. However you can cook from frozen. Add about 10 minutes to the cooking time if you are cooking from frozen.
You don't need to cover the fish when cooking this recipe. The pesto will keep the top of the fish moist. Make sure that the pesto covers all of the top of the fish.
More Simple Fish Recipes
Looking for other simple fish recipes like this? Try these:
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📖 Recipe
Tray Baked Cod with Pesto
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Ingredients
- 1 kg Cod Fillets skin on, bones removed. About 250g /8oz per person
- 50 g Fresh Basil Leaves
- 1 clove Garlic skin removed
- 25 g Pine Nuts
- 2 Lemon Juice and zest
- 5 tablespoon Olive oil
Instructions
- Pre-heat the oven to 200C /400 F. Place the cod skin side down in an oven proof baking dish. Pour half the lemon juice over the cod fillets.1 kg Cod Fillets, 2 Lemon
- In a blender, blend together the basil leaves, garlic cloves, pine nuts and the rest of the lemon juice. Slowly add the olive oil.50 g Fresh Basil Leaves, 1 clove Garlic, 25 g Pine Nuts, 5 tablespoon Olive oil
- Spread the pesto mix over the top of the cod, carefully covering all of the fish so it doesn't dry out.
- Bake on the middle shelf of the oven for 15 -20 minutes until the fish is cooked through. The exact time will depend on the thickness of the cod. A cod loin will take 15 -20 minutes. A cod fillet 10 -12 minutes.Serve with your choice of sides.
Notes
Ingredient Notes
-
- Cod - cod loin work best but you can also use cod fillets. Buy with the skin on and check for bones before cooking. Buy around 250g / 8oz per person. Check for bones before cooking by running your finger over the top of the loin or fillet.
-
- Fresh Basil - be careful to buy basil leaves and not Thai basil leaves. Thai basil leaves have a very different licorice-like flavour.
-
- Garlic Cloves - seperate garlic cloves from a garlic bulb. One bulb has lots of individual cloves.
-
- Pine Nuts - a traditional ingredient in pesto.
-
- Lemon - lemon juice helps keep the green colour of the pesto as well as enhancing the flavour.
-
- Olive oil - use any type of olive oil. Don't substitute with vegetable or sunflower oil.
Serving Suggestions
-
- Carbohydrates - baby potatoes, roasted potatoes, rice, couscous, crusty bread.
-
- Vegetables - broccoli, green beans, asparagus, mangetout (snow peas), carrots, roasted Mediterranean vegetables, tomato salad, green salad.
-
- Extras - wedge of lemon, fresh herbs over the top such as fresh basil or parsley (depending on the type of pesto used) and a dusting of parmesan or pecorino cheese.
Storage Instructions
Cooked fish can be stored in the refridgerator for 3 -4 days. Store the fish in an airtight container to prevent the smell contaminating the other foods in the fridge. Cooked fish doesn't freeze well. If you need to reheat your fish, it needs to be done carefully and slowly so it doesn't dry out. Wrap the fish loosely in tin foil and add a few drops of water. Place the fish in an oven proof dish and reheat it on a low tempertaure of 130C /275F. The time needed will depend on the thickness of the fish so it's best to keep checking it after 5 minutes.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
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