Can I use frozen cod for Pesto Parmesan Baked Cod, or is fresh better?

You can use either fresh or frozen cod for this recipe. If using frozen, be sure to thaw the fillets in the refrigerator overnight. Pat them dry with paper towels to remove excess moisture before applying the pesto and parmesan crust. This helps the topping stick well and ensures even cooking.

What is the ideal cooking temperature and time for baking cod with a pesto parmesan crust?

Bake the cod at 400°F (200°C) for about 12-15 minutes or until the fish is opaque and flakes easily with a fork. Cooking time depends on the thickness of the fillets, but avoid overbaking to keep the cod tender and moist while allowing the pesto parmesan crust to turn golden and crispy.

What side dishes pair well with Pesto Parmesan Baked Cod?

Roasted Brussels sprouts or asparagus are great vegetable sides that complement the flavors well. For a starch, try garlic mashed potatoes or a light lemon quinoa salad. A crisp green salad with a citrus vinaigrette can also refresh the palate and balance the richness of the parmesan crust.

How should I store and reheat leftover Pesto Parmesan Baked Cod?

Store leftovers in an airtight container in the refrigerator and consume within 2 days. To reheat, place the cod on a baking sheet and warm in a 375°F (190°C) oven for about 8-10 minutes. This method helps maintain the crispy topping and prevents the fish from drying out.

Can I make the pesto parmesan crust ahead of time for this recipe?

Yes, you can prepare the pesto parmesan topping a day in advance. Store it in an airtight container in the refrigerator. When ready to cook, spread the mixture on the fish just before baking to keep the crust fresh and flavorful. This step saves time on busy cooking days.

Pesto Parmesan Baked Cod Recipe With Crispy Herb Crust

Name: Pesto Parmesan Baked Cod
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: – 4 cod fillets (6 ounces each) Provides a mild, flaky base made from lean protein.; – 2 tablespoons of basil pesto Adds aromatic, vibrant flavor to the crust.; – 1 tablespoon of mayonnaise Helps mix the crust for a creamy texture.; – ½ cup of panko bread crumbs Creates a crispy coating that’s light and golden.; – ⅓ cup of finely shredded or grated Parmesan cheese Offers a savory, umami-rich element to the topping.; – 1 tablespoon of lemon zest Brightens the dish with fresh citrus notes.; – ¼ teaspoon of sea salt Balances and enhances the natural flavors.; – ½ teaspoon of black pepper Adds a subtle kick to the coating.; – Fresh basil (to taste) Used as a garnish for added freshness.; – Lemon wedges (to serve) Provided on the side for a zesty finish.

Description

🐟 Enjoy a flavorful and healthy meal with tender baked cod topped with a crispy, herbaceous pesto panko crust.
🍋 This recipe offers a perfect balance of bright lemon zest and savory Parmesan flavors, ideal for a quick and impressive dinner.

Ingredients

– 4 cod fillets (6 ounces each) Provides a mild, flaky base made from lean protein.

– 2 tablespoons of basil pesto Adds aromatic, vibrant flavor to the crust.

– 1 tablespoon of mayonnaise Helps mix the crust for a creamy texture.

– ½ cup of panko bread crumbs Creates a crispy coating that’s light and golden.

– ⅓ cup of finely shredded or grated Parmesan cheese Offers a savory, umami-rich element to the topping.

– 1 tablespoon of lemon zest Brightens the dish with fresh citrus notes.

– ¼ teaspoon of sea salt Balances and enhances the natural flavors.

– ½ teaspoon of black pepper Adds a subtle kick to the coating.

– Fresh basil (to taste) Used as a garnish for added freshness.

– Lemon wedges (to serve) Provided on the side for a zesty finish.

Instructions

1-Preheat the oven: to 400°F (200°C) and lightly grease a baking dish to avoid any sticking issues.

2-Prepare the cod fillets: Pat the four 6-ounce cod fillets dry with paper towels this helps the pesto mixture stick better and ensures even cooking.

3-Mix the pesto base: Mix the 2 tablespoons of basil pesto with 1 tablespoon of mayonnaise to create a smooth base for the crust.

4-Prepare the crunchy coating: Combine the ½ cup of panko bread crumbs with ⅓ cup of grated Parmesan cheese, 1 tablespoon of lemon zest, ¼ teaspoon of sea salt, and ½ teaspoon of black pepper in a bowl for the crunchy coating.

5-Assemble the fillets: Spread the pesto-mayo mix evenly over each fillet, then top with the panko mixture, pressing it gently to adhere.

6-Bake the fish: Pop the dish in the oven and bake for 12-15 minutes until the fish flakes easily and the top is nicely browned.

7-Rest and serve: After baking, let the fillets rest for a couple of minutes, then garnish with fresh basil and serve with lemon wedges on the side for a bright finish.

Notes

🐟 Use fresh fish fillets for the best texture and flavor.
🍞 Press the panko mixture firmly to ensure a crispy crust that adheres well.
🍋 Serve with lemon wedges to add a fresh, tangy brightness that complements the dish.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Baking
Cuisine: American, Mediterranean

Nutrition

Serving Size: 1 fillet
Calories: 320 kcal
Sugar: 1 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 60 mg

Keywords: Pesto Baked Cod, Crispy Herb Crust, Panko Crusted Fish, Healthy Baked Fish