Baked Cod with Pesto Weeknight Dinner Idea Easy Healthy
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Author:samantha
Total Time:0 hours 25 minutes
Yield:4 servings
Diet:gluten-free, dairy-free
Description
Baked Cod with Pesto makes a quick weeknight dinner idea thats easy and healthy bright flavorful and ready in minutes Tap to get dinner tonight
Ingredients
Cod fillets: 4 (6 oz each); skinless, boneless
Pesto: 1/2 cup
Cherry tomatoes: 1 cup, halved
Lemon zest: 1 teaspoon
Lemon juice: 1 tablespoon
Garlic: 2 cloves, minced
Olive oil: 1 tablespoon
Salt: 1/2 teaspoon
Black pepper: 1/4 teaspoon
Fresh basil leaves: for garnish
Parmesan cheese: 2 tablespoons, grated
Instructions
Step 1: Preheat and prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment. Pat cod fillets dry with paper towels to help the pesto adhere and bake evenly.
Step 2: Make or measure the pesto
If using store-bought pesto, stir to recombine oil. For homemade pesto, blend fresh basil, garlic, pine nuts or almonds, olive oil, and salt until smooth.
Step 3: Prepare the baking tray
Lightly brush a baking sheet with olive oil or line with parchment to prevent sticking and help the pesto crisp.
Step 4: Layer the cod with pesto and tomatoes
Place cod fillets on the lined sheet. Spoon a generous tablespoon of pesto over each fillet. Scatter halved cherry tomatoes around the fish, then sprinkle lemon zest and minced garlic.
Step 5: Season and drizzle
Drizzle with olive oil, season with salt and pepper to taste. If dairy-free, use dairy-free pesto and omit Parmesan.
Step 6: Bake until just flaky
Bake 12–15 minutes, until cod flakes easily and pesto is bubbling. If fillets are thick, add 2–3 minutes and check early.
Step 7: Finish and serve
Remove from oven, squeeze lemon juice over top. Garnish with fresh basil and a light dusting of Parmesan or nutritional yeast. Let rest 2 minutes before serving.
