This tender, succulent pesto baked cod will surpass any expectations – and any harbored biases against oftentimes bland white fish. Adding pesto and selecting just the right cooking time turned our entire family into dedicated enthusiasts of this white fish.
Thinking that it is bland and chewy, we used to turn to salmon and trout. But then, after an exhaustive research, we learned that the right coating can help preserve and amplify its natural juices. For this reason, some cooks recommend a mayo coating. See https://www.epicurious.com/recipes/food/views/broiled-cod-with-fennel-and-orange;https://www.tasteofhome.com/recipes/parmesan-baked-cod/. Moreover, when cooked properly, it becomes tender and succulent. The best cooking method for this fish, in our experience and research, combines both broiling and baking. See, e.g., https://www.foodandwine.com/recipes/alaska-cod-parmesan-zucchini-noodles.
With careful modifications accounting for the thickness of the fillets, this delicious recipe works well with any other lean white fish such as halibut. Before you turn to the recipe below, please note one caveat: We are using our countertop convection oven for broiling and baking.
Vegetarian • Grain- and Potato-free • Low Glycemic • Gluten-free • Fast & easy • Delicious