Baked Cod with Pesto Crust

I was standing at the fishmonger's counter on a Tuesday afternoon, staring at the cod fillets and wondering how to make them feel special. My usual lemon-butter routine felt tired. Then I spotted the basil at the market stand outside, and something clicked. What if I turned pesto into a crust? That night, I baked my first pesto-crusted cod, and the kitchen smelled like summer even though it was drizzling outside.

The first time I served this to friends, I was nervous the crust would slide off or burn. Instead, it came out golden and fragrant, and one friend asked if I'd been hiding my chef skills. I laughed because the truth is, this recipe does the work for you. The pesto clings to the fish like it was always meant to be there, and the breadcrumbs crisp up without any fuss.

Ingredients

• Cod fillets: Look for thick, firm fillets that are skinless and boneless so they cook evenly and stay moist.
• Fresh basil leaves: The heart of the pesto, basil brings that bright, peppery sweetness that makes the whole dish sing.
• Pine nuts: They add a buttery richness to the pesto, though toasted sunflower seeds work beautifully if you need a nut-free version.
• Garlic clove: Just one is enough to give the pesto a warm, savory backbone without overwhelming the basil.
• Parmesan cheese: Grate it fresh for the best flavor and that salty, nutty depth that balances the herbs.
• Extra-virgin olive oil: Use a good quality oil since it binds the pesto and adds richness to every bite.
• Fresh breadcrumbs: Torn from a baguette, they turn golden and crunchy in the oven, giving the crust its texture.
• Lemon zest: A little zest wakes up the pesto and keeps the dish feeling fresh and light.

Instructions

Prep the oven and fish:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Pat the cod fillets completely dry with paper towels, then arrange them on the sheet, drizzle with olive oil, and season with salt and pepper.

Make the pesto:

In a food processor, combine basil, pine nuts, garlic, Parmesan, lemon zest, and a pinch of salt. Pulse until roughly chopped, then drizzle in the olive oil while the motor runs until you have a thick, vibrant green paste.

Mix in the breadcrumbs:

Scrape the pesto into a bowl and fold in the fresh breadcrumbs until everything is evenly coated and the mixture holds together.

Top the fish:

Spoon the pesto breadcrumb mixture generously over each fillet, pressing down gently so it sticks. Don't be shy, you want a good layer of crust.

Bake until golden:

Slide the baking sheet into the oven and bake for 18 to 20 minutes, until the cod is opaque, flakes easily with a fork, and the crust has turned golden and crisp. Serve immediately with lemon wedges on the side.

Save

One evening, I made this for my mom, who usually dismisses fish as bland. She took one bite, paused, and said it tasted like a garden in the best way. That's when I realized this dish doesn't just feed people, it surprises them. The pesto crust turns simple cod into something memorable, something that makes you want to linger at the table a little longer.

Serving Suggestions

This cod pairs beautifully with a crisp green salad dressed in lemon vinaigrette, or alongside roasted cherry tomatoes and asparagus. I love serving it with warm new potatoes tossed in butter and parsley, which soak up any pesto that falls onto the plate. A chilled glass of Sauvignon Blanc or Pinot Grigio cuts through the richness and keeps everything feeling light.

Make-Ahead and Storage

You can make the pesto a day ahead and store it in the fridge with a thin layer of olive oil on top to keep it bright green. The breadcrumb mixture can also be prepped in advance and kept in an airtight container. Once baked, the cod is best enjoyed fresh, but leftovers can be gently reheated in a low oven to keep the crust from getting rubbery.

Variations and Swaps

If cod isn't available, this crust works just as well on halibut, haddock, or even thick salmon fillets. For a nut-free version, swap pine nuts with toasted sunflower seeds, which bring a similar richness. You can also experiment with different herbs like parsley or arugula mixed into the pesto for a peppery twist.

• Try adding a handful of baby spinach to the pesto for extra color and nutrients.
• Use panko breadcrumbs if you want an even crunchier crust.
• A squeeze of fresh lemon juice over the finished fish brightens every bite.

Save

This is the kind of recipe that makes you feel capable in the kitchen, even on a busy weeknight. It's fresh, flavorful, and forgiving, and it always tastes like you put in more effort than you did.