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!
Servings 5