Pesto Cod with Sauteed Veggies
Crispy baked Pesto Cod with Sauteed Veggies is easy enough to make on a weeknight and special enough to serve to guests. Garlicky basil pesto with salty parmesan cheese may be an unexpected flavor combination for fish, but it absolutely works with this meaty cod. Breadcrumbs easily bake up crispy when coating the olive oil based pesto. A quick saute of fresh zucchini, squash and peppers in olive oil and garlic makes a healthy and light companion. Serve with cooked rice or pasta for a satisfying meal.
Easy to Prep Pesto Cod
Place the cod filets on a plate and spoon the basil pesto onto each piece of fish. Use your hands or a spoon to coat it on one side. Be careful not to contaminate the jar of pesto with a spoon used to coat the fish.
Sprinkle the breadcrumbs on top of the pesto, pressing lightly with your hands to make sure that it adheres well.
Place the fish, breaded side down onto a parchment lined sheet pan, leaving an inch or more between each filet. I have also baked this fish on aluminum foil, but find that it will often stick even if it is well-greased. Then coat with pesto and breadcrumbs on the second side. Set aside while you prep the veggies and get the rice or pasta cooking.
Sauteed Veggies
Cut the veggies into a smaller dice if you’d like to toss them in with rice or small shaped pasta or cut them into larger bite sized pieces if you’d like to keep them as a side dish by themselves. There’s no right or wrong here, just based on your preference. Chop the garlic and you are ready to cook!
Saute & Bake
Once the oven is preheated, the fish, veggies and starch will all take about 10-15 minutes to cook. If making rice, I start there because it will stay hot with the lid on the pot and the heat off until ready to serve.
For the fish, just pop it in the oven and check it from time to time to be sure that it isn’t browning too quickly. The thicker the filets, the longer the cook time, but even for the thickest fish, it shouldn’t take more than 15 minutes. The thinnest cod may take less than 8 minutes to become opaque and flake easily with a fork.
Heat olive oil in a large frying pan over high heat. Add the zucchini, squash and bell pepper. Season with salt and pepper. Make sure to stir the veggies from time to time so that they don’t stick. Given the high heat, they will brown quickly. Saute until tender and browned to your liking.
Turn the heat to medium low and add the garlic. This will prevent the garlic from burning and becoming bitter. Stir it in, letting it heat through and become fragrant. This should take about 10 minutes total to cook the veggies.
Serve Up the Pesto Cod with Sauteed Veggies
Plate up the Pesto Cod as soon as it comes out of the oven with the Sauteed Veggies. A side of rice or pasta with a drizzle of olive oil and sprinkle of freshly grated parmesan cheese will be fantastic together. To add more flavor, try a dollop of pesto on the starch or a squeeze of lemon over the whole dish.
More Gluten Free Dinner Deliciousness
Broiled Salmon with Creamy Basil Sauce
Oven Pulled Pork with Apple Slaw
Pesto Cod with Sauteed Veggies
Ingredients
- 4 filets cod (fresh or thawed)
- 1 cup basil pesto (jarred or homemade)
- 1 cup unseasoned breadcrumbs (I use gluten free)
- 1 tbsp olive oil
- 1 medium zucchini (trimmed & cut into half coins)
- 1 medium yellow squash (trimmed & cut into half coins)
- 1 medium red bell pepper (seeded & cut into bite sized pieces)
- 1 clove fresh garlic (minced or finely chopped)
- salt & pepper (to taste)
Optional for serving:
- ¼ cup parmesan cheese (freshly grated)
- 1 lemon (cut into wedges)
- 2 cups cooked rice, pasta or quinoa
Instructions
- Preheat the oven to 450 degrees. Line a sheet pan with parchment paper.
- Pat the fish dry with paper towels, place the cod filets on a plate (or the lined baking tray) and spoon the basil pesto onto each piece of fish. Use your hands or a spoon to coat it on one side. Be careful not to contaminate the jar of pesto with a spoon used to coat the fish.
- Sprinkle the breadcrumbs on top of the pesto, pressing lightly with your hands to make sure that it adheres well.
- Place the fish, breaded side down onto a parchment lined sheet pan, leaving an inch or more between each filet. Then coat with pesto and breadcrumbs on the second side.
- Bake in the preheated oven for approximately 10 minutes, give or take a 2-3 minutes depending on thickness and size of the filets.
- While the fish is baking, heat olive oil in a large frying pan over high heat. Add the zucchini, squash and bell pepper. Season with salt and pepper. Make sure to stir the veggies from time to time so that they don’t stick. Given the high heat, they will brown quickly. Saute until tender and browned to your liking.
- Turn the heat to medium low and add the garlic. This will prevent the garlic from burning and becoming bitter. Stir it in, letting it heat through and become fragrant. This should take about 10 minutes total to cook the veggies.
- Plate up the Pesto Cod as soon as it comes out of the oven with the Sauteed Veggies. A side of rice, quinoa or pasta with a drizzle of olive oil and sprinkle of freshly grated parmesan cheese will be fantastic together. To add more flavor, try a dollop of pesto on the starch or a squeeze of lemon over the whole dish.
