Pesto Baked Cod Make An Easy Delicious Dinner Recipes

PESTO BAKED COD AND POTATOES

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Thoroughly wash and scrub 6-8 red potatoes (or waxy potatoes of choice). Dice the potatoes into chunks, making sure they are all relatively the same size to ensure even cooking.
• Once the potaotes are diced, place them on a large baking sheet. Drizzle 2 tablespoon olive oil over the potatoes, along with 2 teaspoon each of garlic powder and Italian seasoning. Add ¼ teaspoon each of kosher salt and pepper. Toss until completely coated.
• Roast the potatoes for 15 minutes. Remove the pan from the oven after 15 minutes.
• If using frozen cod, allow the fish to thaw completely before use.
• Once thawed, cut 1 - 1 ½ lbs. into evenly sized filets. Place them on a large plate or separate baking sheet. Pat both sides of the cod dry with paper towels.
• Drizzle the fish with 1 tablespoon olive oil and sprinkle ¼ teaspoon each of kosher salt and pepper on the cod.
• Place the cod on top of the halfway-roasted potatoes and arrange them so that the pieces of fish are not touching each other.
• Return the baking sheet to the oven and roast for another 15 minutes, or until the cod is finished cooking. Remove the pan from the oven.
• Combine ¼ cup jarred basil pesto, 2 tablespoon mayo, and 2 tablespoon lemon juice in a small bowl.
• Stir until completely combined using a fork or a small whisk.
• Place a couple spoonfuls of roasted potatoes on a plate and drizzle them with desired amount of the pesto mayo.
• Place a few cod filets over the top of the potatoes and sauce.
• Squeeze some fresh lemon over the top of the dish. Garnish with fresh minced basil (optional).

PESTO & OLIVE-CRUSTED FISH

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the pesto, lemon zest and olives together, then stir in the breadcrumbs.
• Lay the fish fillets on a baking tray, skinside down, then press the crumbs over the surface of each piece. Bake in the oven for 10-12 mins until the fish is cooked through and the crust is crisp and brown.

PESTO-CRUSTED COD WITH PUY LENTILS

Steps:

• First, make the pesto. In a food processor, pulse the basil, whole garlic cloves, pine nuts, the juice of half the lemon and some seasoning, gradually adding most of the oil. Taste and adjust the seasoning.
• Heat oven to 180C/160C fan/ gas 4 and line a roasting tin with foil. Season the cod on both sides and coat each fillet in the pesto. Cook for 8-10 mins until a crust has formed and the cod is cooked through.
• Meanwhile, heat the remaining oil in a small saucepan. Add the crushed garlic and the chillies, and cook for a couple of mins to release the flavour. Add the tomatoes and cook for 1 min more. Tip in the lentils, squeeze over the other half of the lemon, then season. Cook until piping hot and serve with the pesto cod.
• First, make the pesto. In a food processor, pulse the basil, whole garlic cloves, pine nuts, the juice of half the lemon and some seasoning, gradually adding most of the oil. Taste and adjust the seasoning.
• Heat oven to 180C/160C fan/ gas 4 and line a roasting tin with foil. Season the cod on both sides and coat each fillet in the pesto. Cook for 8-10 mins until a crust has formed and the cod is cooked through.
• Meanwhile, heat the remaining oil in a small saucepan. Add the crushed garlic and the chillies, and cook for a couple of mins to release the flavour. Add the tomatoes and cook for 1 min more. Tip in the lentils, squeeze over the other half of the lemon, then season. Cook until piping hot and serve with the pesto cod.

PESTO ROASTED COD AND VEG

Steps:

• Preheat the oven to 180 degrees C.
• Chop the peppers, courgettes and red onions into chunks approx.. 3cm x 3cm and place on a large baking tray. Cover evenly with a bit of oil (I use coconut) and season with salt, pepper and a good sprinkling of smoked paprika. Bake the veg for 25-30minutes
• Remove the veg from the oven and add in the whole pack of cherry tomatoes. Take the cod fillets and rest them on top of the veg. Put heaped 1tbsp of red pesto on top of each fillet and spread to cover the top of the fish, then sprinkle pumpkin seeds onto the pesto (you can also use breadcrumbs / parmesan / chilli / whatever takes your fancy).
• Put the tray back into the oven and bake for 15-20minutes until the fish is cooked. The veg should be cooked and caramelised, not watery.

FISH AND VEGETABLES WITH PESTO BAKED IN FOIL PACKETS

Steps:

• Preheat oven to 350°F. Blend pesto, lemon juice and hot pepper sauce in small bowl. Arrange four 12x12-inch pieces of heavy-duty foil on work surface. Place 1 fish fillet in center of each. Sprinkle fish lightly with salt and pepper. Spread each fillet with 1 tablespoon pesto mixture. Top each fillet with asparagus, tomatoes and squash, then dollop with remaining pesto mixture. Fold sides of foil over fish and vegetables, covering completely; seal packets closed.
• Using long spatula, transfer foil packets to large baking sheet. Bake until fish is just opaque in center and vegetables are crisp-tender, about 25 minutes.