Name: Oven Baked Cod with Pesto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: cod fillets (6–8 ounces each) – 4; avocado oil – 3 tablespoons; lemon juice – 2 tablespoons (from half a large lemon); garlic cloves, smashed – 2; sea salt – ½ teaspoon; black pepper – a few generous pinches; lemon wedges – for serving; fresh basil leaves, packed – 2 cups; pine nuts – ⅓ cup; lemon zest – from 1 large lemon; lemon juice – 2 tablespoons (from half a large lemon); garlic, smashed – ½ clove; salt – ½ teaspoon; black pepper – ¼ teaspoon; olive oil – ⅓ cup

Jump to Recipe

There’s something beautifully uncomplicated about baking fish. It’s fast, clean, and almost foolproof once you get the hang of it. This Baked Cod with Pesto is one of those recipes I find myself returning to again and again — it’s light yet satisfying, fancy enough for guests, and still simple enough for a weeknight dinner.

The first time I made this, it was one of those busy evenings when I didn’t have the energy for anything elaborate. I had some cod in the fridge, a jar of pesto, and half a lemon on the counter. The result was so good that I’ve been making it regularly ever since. Now, it’s one of those recipes I recommend to anyone who’s still a bit nervous about cooking fish. Once you see how quick and easy it is, you’ll wonder why you didn’t start sooner.

Why You’ll Love This Recipe

This is a recipe that proves healthy food doesn’t have to mean bland or complicated.

Quick to make: You can get this from fridge to table in under 30 minutes.
Fresh, clean flavors: The basil pesto brings brightness and depth to the mild cod.
Perfect for weeknights: Minimal prep, one dish, and easy cleanup.
Versatile: Works with almost any white fish you have on hand — halibut, rockfish, or even salmon.
Impressive enough for guests: It looks elegant but takes hardly any effort.

What You’ll Need

Here’s what goes into making this flavorful dish:

For the Fish

Cod fillets: Fresh or frozen (thawed) cod works perfectly. Choose firm, white fillets.
Avocado oil: Adds a light, buttery flavor. Olive oil is fine too.
Lemon juice and zest: Brightens the flavor and keeps the fish fresh-tasting.
Garlic cloves: Smashed for that gentle, aromatic base.
Salt and pepper: The simplest seasoning duo that brings everything together.

For the Pesto

You can use your favorite store-bought version or make it fresh at home.

Fresh basil leaves: The heart of any good pesto.
Pine nuts: Toast them lightly for extra nuttiness.
Garlic: Just one clove is enough to add punch.
Lemon zest and juice: Keeps the pesto green and adds brightness.
Olive oil: Brings it all together with a silky texture.
Salt and pepper: To taste.

How to Make It

Preheat the oven: Set it to 350°F (180°C).
Marinate the cod: In a baking dish, whisk together lemon juice, oil, smashed garlic, salt, and pepper. Add the cod and coat it well. Let it sit for about 15 minutes while you prepare the pesto.
Make the pesto: In a food processor, combine basil, lemon zest, lemon juice, pine nuts, garlic, salt, and pepper. Pulse until finely chopped, then drizzle in olive oil until it’s smooth and creamy.
Bake the fish: Spread a generous layer of pesto over each fillet, cover the dish with foil, and bake for 15–20 minutes — just until the fish flakes easily with a fork.
Serve: Add an extra spoonful of pesto on top and a squeeze of fresh lemon juice right before serving.

Tips for Perfect Baked Cod

Don’t overbake. Cod cooks quickly, and overbaking can make it dry. Check at 15 minutes — it’s done when it flakes easily.
Cover while baking. This keeps the fish tender and traps all the aromatic pesto steam.
Use fresh pesto if you can. Homemade pesto has a brighter, more fragrant flavor that complements the fish beautifully.
Try it with other fish. This recipe works just as well with halibut, rockfish, or salmon — just adjust the bake time depending on the thickness.

Substitutions and Variations

Different fish: Tilapia, haddock, or even trout can replace cod.
Different pesto: Try dill pesto for a more herby, Scandinavian flavor or cilantro pesto for a zesty twist.
No pine nuts? Use walnuts or almonds instead.
Dairy-free: Skip the cheese in the pesto (the lemon zest keeps it flavorful and bright).

What to Serve with Baked Cod

This dish goes well with simple sides that let the fish shine. Here are some of my favorites:

Lemon Herb Rice – light, citrusy, and pairs perfectly with the pesto.
Coconut Rice – adds a gentle sweetness that balances the savory pesto.
Mashed Potatoes – for a cozy, comforting dinner.
Steamed asparagus or roasted green beans – add color and freshness to the plate.

And of course, don’t forget extra lemon wedges and a dollop of leftover pesto for serving.

Storage and Reheating

Store: Keep leftovers in an airtight container in the fridge for up to 3–4 days.
Reheat: Warm gently in the oven at 300°F for 5–8 minutes, or enjoy it cold flaked over a salad — it’s delicious both ways.

FAQs

Can I use store-bought pesto?
Yes! It saves time, and there are some great options out there. Just pick one made with real basil and olive oil for the best flavor.

Can I make the pesto ahead of time?
Absolutely. Homemade pesto will keep in the fridge for up to 5 days or in the freezer for up to 3 months.

What if I don’t have pine nuts?
You can easily swap in walnuts, almonds, or sunflower seeds — the flavor will still be fantastic.

Can I use frozen cod?
Yes, just make sure it’s completely thawed and patted dry before marinating.

Yield: 4

Oven Baked Cod with Pesto

This Oven Baked Cod with Pesto is a light and flavorful dish that combines tender, flaky cod with a burst of herby lemon-basil pesto.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes