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Cod fillets are on sale at the moment at the local market, I bought some the other day. I think it is time to show you one of my proud recipe – baked cod with pesto crust. Crunchy crust covering super juicy baked cod. Every bite is full of the freshness of the seafood and the richness of the pesto sauce. If you like cod, this is a must-to-try recipe for you.
As always, you can find the printable recipe and youtube video tutorial if you scroll all the way down.
Ingredients for this baked cod with pesto crust
Cod, bread, oil, salt and red pesto sauce
A few things that help
To make the perfect bread crust, it is better to use a bread that has been around for a few days. Next time if you have a bread around in the house, you think it is kind of dry and hard, do not throw it away. It would be perfect to use it for this recipe! What if you have a fresh bread but you want to try this recipe? No problem! Just cut the fresh bread into little pieces, bake it in the oven (at 170°C/338°F) for a few minutes until the bread is kind of dried out, and then you are ready to go.
Keep in mind that you do not need very fine crumbs. You can stop your food processor as long as you do not see any big bite sized bread pieces.
Youtube Video – Baked Cod With Pesto Crust
Interested in a free recipe book?
Baked Cod With Pesto Crust
- 2 Cod Fillet
- Red Pesto Sauce
- Bread 1/2 medium sized baguette (dry)
Grease the baking trays completely, put the cod fillet into the baking tray. Throw a pinch of salt on the cod.
Spray some oil on top of the cod and the cover it with red pesto sauce.
Use a food processer to break some dry bread into small crumbs, stop when there are no more big bite pieces left. You do not need very fine crumbs. Add three big table spoons of olive oil and mix it well with the crumbs.
Sprinkle the crumbs all over the fish. Add a pinch of salt, a squeeze of lemon and spray some oil on the top. Bake it at 200 °C/392°F fan setting for 20 minutes.
When the fish is cooked, spread some extra red pesto sauce on the fish and scatter over some parsley. Ready to serve.