Baked Cod with Pesto Crust (Print Version)

Flaky cod topped with basil pesto and a golden breadcrumb crust, baked to a flavorful finish.

# Recipe Ingredients:

→ Fish

01 - 4 cod fillets, skinless and boneless, approximately 5.3–6.3 oz each
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Pesto Crust

05 - 2 cups fresh basil leaves
06 - 1/4 cup pine nuts or toasted sunflower seeds (for nut-free option)
07 - 1 garlic clove
08 - 1/3 cup grated Parmesan cheese
09 - 1/4 cup extra-virgin olive oil
10 - 3/4 cup fresh breadcrumbs, preferably from a baguette
11 - Zest of 1 lemon

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat cod fillets dry and arrange them on the prepared baking sheet. Drizzle evenly with 1 tablespoon olive oil and season with salt and freshly ground black pepper.
03 - In a food processor, combine basil, pine nuts or sunflower seeds, garlic, Parmesan, lemon zest, and a pinch of salt. Pulse to combine. With the motor running, slowly drizzle in the 1/4 cup olive oil until a thick pesto forms.
04 - Transfer the pesto to a bowl and fold in the fresh breadcrumbs until evenly combined.
05 - Evenly spoon the pesto and breadcrumb mixture over each cod fillet, pressing gently to adhere.
06 - Bake for 18 to 20 minutes, until the fish is opaque, flakes easily with a fork, and the crust is golden brown.
07 - Serve immediately, optionally accompanied by lemon wedges.

# Expert Advice:

01 -
  • It transforms mild cod into something bold and aromatic without overpowering the delicate fish.
  • The crust stays crisp on top while the fish turns tender and flaky underneath.
  • You can prep the pesto ahead and have dinner on the table in under 40 minutes.
  • It looks impressive enough for guests but requires almost no skill to pull off.
02 -
  • Dry the cod fillets thoroughly before adding the crust, or the moisture will make the topping soggy instead of crisp.
  • Don't over-process the pesto, a little texture makes the crust more interesting and helps it hold together.
  • If your breadcrumbs are too fine, the crust won't have enough bite, so use coarse, fresh crumbs torn from good bread.
03 -
  • Toast your pine nuts lightly in a dry pan before blending, it deepens their flavor and makes the pesto taste more complex.
  • Press the pesto crust firmly onto the fish so it stays put during baking and doesn't slide off when you plate it.
  • Check the cod a minute or two early, overcooked fish turns rubbery and dry, and you want it just opaque and tender.

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