Baked cod with a pesto and Parmesan crust
Now that Atlantic cod has now been declared a sustainable species after many years of being on the 'danger' list, it's time to start cooking with it again.
This recipe is a simple variation on a very similar recipe using tapenade instead of pesto.
It's a nice healthy recipe as it's baked rather than being fried. I'm serving it with puy lentils in home-grown leeks and garlic with the last of this season's Sungold tomatoes.
| Baked cod with a pesto and Parmesan crust | |
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| Servings: | Serves 2 |
| Calories per serving: | 590 |
| Ready in: | 40 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 26th September 2015 |
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Best recipe reviewNice cheesy fish 4.7/5 A nice combination, especially with the lentils. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 cod steaks of around 250g or once large 500g steak cut in two
- 5 heaped tablespoons of breadcrumbs
- 5 tablespoons freshly grated parmesan cheese
- 80g pesto - about 3 tablespoons
- Olive oil
- Freshly ground black pepper
Mise en place
- Check and remove any pin-bones from the cod fillets
- Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
Method
- Put the breadcrumbs into a bowl and add the grated Parmesan and the pesto together with a tablespoon of olive oil and a pinch of black pepper and mix well to combine.
- Lightly brush or spray a baking tray with olive oil and lay the fillets on the tray skin side down.
- Spread the top of each one fillet with the breadcrumb mixture.
- Bake for 20 minutes and finish under the grill for a few minutes for a crispy topping watching it carefully to see it does not burn.
Serving suggestions
I've served it with puy lentils dressed with leek and garlic sauteed in olive oil and sungold tomatoes
See also
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