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.
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!
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
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
- Preheat the oven to 350°F (180°C).
- 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.
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.
What to serve with this Pesto Baked Cod Fish
I love serving this delicious fish with a Lemon Herb Rice, Coconut 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
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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