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
Pesto baked cod is our favorite way to cook this white fish. Bite after bite, the taste and texture are utterly perfect, with tender, succulent morsels melting in your mouth. Traditionally, to ensure juiciness and tenderness, cooks have coated cod in wheat flour and egg and then fried in oil. Because this method turns the healthy fish into an unhealthy dish, we never liked this traditional method. We found the perfect solution in pesto coated cod, adding just the right amount of healthy fat to the otherwise lean white fish. Even though we do not use flour and egg or fry, the fish is succulent, flavorful and tender, morsel after morsel.
Set the broiler on high and position the rack on the highest position from the heat. Line a rimmed baking sheet with foil. While the broiler is preheating, spread the pesto all around the fillets and lightly brush cherry tomatoes with the pesto. Arrange the fillets and tomatoes on the baking sheet.
Broil for 4 minutes. Then set the oven to 300 F and roast the fillets for 5 to 7 minutes, until cooked.
Pesto baked cod with cherry tomatoes is ready to enjoy!
Ingredients
Directions
Set the broiler on high and position the rack on the highest position from the heat. Line a rimmed baking sheet with foil. While the broiler is preheating, spread the pesto all around the fillets and lightly brush cherry tomatoes with the pesto. Arrange the fillets and tomatoes on the baking sheet.
Broil for 4 minutes. Then set the oven to 300 F and roast the fillets for 5 to 7 minutes, until cooked.
Pesto baked cod with cherry tomatoes is ready to enjoy!