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Cod with pesto is a light, tasty and easy dish to make - no wonder it's one of our favourites for weeknight meals!
Eating more fish in our diets has been proven to have health benefits, and this recipe provides an easy way to increase the amount of fish you eat. It combines our favourite basil pesto recipe with Japanese style panko breadcrumbs. The cod with pesto is then drizzled with extra virgin olive oil before baking, and the result is a delicate fish bursting with nutty and herby flavours, finished with a satisfying crunch.
I use frozen fillets for this cod with pesto recipe, but you could certainly use fresh fillets (just make sure you reduce the cooking time by about 10 minutes), if you have easy access to good quality fish; otherwise, frozen fillets are a very good alternative.
It is also not as easy to overcook frozen fish, a particular risk with white fish such as cod, so the end dish remains delicate and moist, rather than tough and chewy. Frozen fillets are also convenient to keep in your freezer, ready for a quick meal when you need one.
Cod with pesto pairs well with many dishes. Serve it with your favourite mixture of greens and beans, potatoes (any way) or sweet potatoes. If you can't get enough of the oily pesto sauce, make sure to have plenty of crusty bread on hand for soaking up the juices.
You can easily make this dish with any other type of white fish, including hake, haddock or pollack, to name a few.
Here's what you'll need to make cod with pesto:
(Click here to jump straight to the recipe)
700g frozen skinless cod fillets 
4 Tbsp basil pesto sauce
3-4 heaped Tbsp panko breadcrumbs
2 Tbsp extra virgin olive oil
Squeeze of fresh lemon juice
And here's what you'll need to do:
By Wendy | Serves 4
Cod with pesto is a super simple and quick and easy dish, perfect for weeknight dinners.
Prep Time: 5 minutes
Cook time: 20 minutes
Course: Main, Fish
Cuisine: Modern European
Tags: Fish, Pesto Sauce
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