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Baked Cod with Pesto

Baking fish is ridiculously easy. This baked fish recipe with pesto will be come part of your weeknight rotation. Pesto adds LOADS of flavor and is easy to find.

Baked Cod covered in pesto on a white plate with white rice and a lemon wedge.

You’ll love this flavorful and tender Baked Cod Fish Recipe

Why is fish so intimidating? Once you break the ice with a couple of easy fish recipes you’ll realize it’s actually a super quick and easy way to get dinner on the table fast! I LOVE fish and have created dozens of recipes over the years. I’ll give you some tips to ensure your fish doesn’t get funky or overcooked or flavorless.

This particular recipe is great to start with if you’re new to cooking with fish. Pesto adds such a burst of flavor to any fish you smear it on. I included a homemade pesto recipe (with or without cheese), but you can use store-bought to make it even easier!

Raw cod fillets in a glass dish covered with pesto.

Baked Fish Recipe Ingredients

For the fish

  • Cod fillets
  • Avocado oil
  • Lemon juice
  • Garlic cloves, smashed
  • Sea salt
  • Black pepper
  • Lemon wedges, for serving

For the pesto

  • Fresh basil leaves
  • Pine nuts
  • Lemon zest
  • Lemon juice
  • Garlic clove, smashed
  • Salt
  • Black pepper
  • Olive oil
Baked cod in a glass dish.

Substitutions for Pesto Oven Baked Fish

  • Just about any fish would do. White fish like halibut or rockfish would do really well. So would salmon. If you use thinner white fish like tilapia or dover sole, you’ll want to reduce the baking time quite a bit.
  • The homemade lemon-basil pesto recipe that I included below is delicious and dairy-free. The lemon keeps the basil from turning brown and brightens the flavor. You could also change it up by using Dill Pesto or Cilantro Pesto

 How to make Oven Baked Fish with Pesto

  1. Preheat the oven to 350°F (180°C).
  2. First zest the lemon and place the zest in the work bowl of a food processor. Cut the lemon in half.
  3. Grab a glass baking dish (8 or 9-inch square) and squeeze in the juice from one lemon half. Add the oil, garlic cloves, salt, and pepper. Whisk with a fork to blend. Add the cod to the baking dish and turn several times to coat. Let it stand for 15 minutes.
  4. In the work bowl of a food processor, add the lemon zest and the juice from the other lemon half. Add the basil, pine nuts, garlic, salt, and pepper. Process until finely chopped. While the machine is running, slowly drizzle in the olive oil. Process until thoroughly combined.
  5. Place about 2 tablespoons of pesto on each fillet. Cover and bake for 15-20 minutes, or until the fish flakes easily with a fork.
  6. Serve with additional pesto and lemon wedges.

Tips for making Pesto Fish

  • Don’t overcook it. The fish should easily flake with a fork.
  • Covering during baking. This will prevent your fish from drying out as well as sealing in the flavors.
A pretty white plate with pesto-covered baked cod with white rice, a lemon wedge, and a sprig of fresh basil.

What to serve with this Pesto Baked Cod Fish

I love serving this delicious fish with a Lemon Herb RiceCoconut Rice or Mashed Potatoes.

Make sure to serve with additional pesto and lemon wedges!

How to store Baked Fish

Store any leftover fish in an airtight container, in the fridge for 3-4 days.

Reheating Pesto Fish

  • I recommend reheating your fish in the oven for about 5-8 minutes.
  • You could also enjoy any leftovers cold!

More easy cod recipes on Perry’s Plate

If you like this baked cod recipe, try one of these other easy cod recipes on my site!

These recipes can be made with just about any white fish.

Grilled Sablefish with Garlic-Herb Oil is DELICIOUS with any kind of white fish and can also be made in the oven.

Quick Thai Fish Curry with Coconut Rice is an exotic home for some lonely white fish fillets. And you’ll love the Instant Pot Coconut Rice that goes along with it.

One of my favorite uses for white fish is Chile-Lime Fish Taco Bowls. This is one of those recipes that comes out a little differently depending on what I have on hand — like most taco bowls/salads.

Coconut Almond Crusted Fish with Tropical Mash convinced me that coconut milk makes super tasty mashed potatoes. Try it!

Creamy Dill Foil Packet Fish is a light, easy, and delicious meal


If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

More Recipes on Perry’s Plate

Oven Baked Fish with Pesto

Oven Baked Fish with Pesto

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

I love the pop of flavor pesto adds to a tender fish fillet! You can absolutely use store-bought pesto, but if you're looking for a cheese-less version, I include it in the recipe.

Ingredients

For the fish

  • 4 cod fillets (around 6-8 ounces each)
  • 3 Tablespoons avocado oil
  • juice from half a large lemon (about 2 Tablespoons)
  • 2 large garlic cloves, smashed
  • 1/2 teaspoon sea salt
  • a few generous pinches of black pepper
  • Additional lemon wedges, for serving

For the pesto

  • 2 packed cups fresh basil leaves
  • 1/3 cup pine nuts
  • Zest from 1 large lemon
  • Juice from half a large lemon (about 2 Tablespoons)
  • 1/2 garlic clove, smashed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil

Instructions

Preheat the oven to 350 degrees F.

First zest the lemon and place the zest in the work bowl of a food processor. Cut the lemon in half.

Grab a glass baking dish (8 or 9-inch square) and squeeze in the juice from one lemon half. Add the oil, garlic cloves, salt, and pepper. Whisk with a fork to blend. Add the cod to the baking dish and turn several times to coat. Let it stand for 15 minutes.

In the work bowl of a food processor, add the lemon zest and the juice from the other lemon half. Add the basil, pine nuts, garlic, salt, and pepper. Process until finely chopped. While the machine is running, slowly drizzle in the olive oil. Process until thoroughly combined.

Place about 2 tablespoons of pesto on each fillet. Cover and bake for 15-20 minutes, or until the fish flakes easily with a fork.

Serve with additional pesto and lemon wedges.

Store any unused pesto, covered, in the fridge for 3-4 days.

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Ron Sorensen

Thursday 3rd of November 2022

Pyrex or Corningware? I have a glass baking dish as recommended. The captain loin cut cod I have is one piece (1.23lb.), and for presentation, I prefer not to portion it, so I am using my oval Corningware dish. What is the internal temperature of the Cod in your recipe?

Natalie Perry

Friday 17th of February 2023

The recommended temperature for cooking fish safely is 145. I like to pull it at 140 and let the residual heat bring it all the way to 145 so it doesn't overcook.

Kelley

Monday 8th of August 2022

Do you uncover it at any point?

Natalie Perry

Monday 26th of September 2022

Uncover it when you pull it out of the oven to eat it.

Diana

Monday 24th of January 2022

So easy and the kids loved it!

Natalie Perry

Wednesday 26th of January 2022

Love to keep those kids happy!

cameo curnutt

Monday 7th of March 2016

What's the temperature of the oven to cook the fish?

Natalie Perry

Tuesday 8th of March 2016

Hi! I apologize for the oversight. The fish cooks at 350 degrees F. I added that to the recipe. Thank you for catching my mistake!

Troy

Thursday 4th of September 2014

What temperature do you bake it at? 400F? It's not listed in the recipe or notes/comments.

Thanks

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