Wulf's Kitchen: Baked Cod with Sun-dried Tomato Pesto and Breadcrumbs
Our hack for easy baked cod is using a pre-made pesto. Whether you like traditional or alternative pesto, the flavors are already melded and perfect for a mild, flaky fish like cod. Crispy breadcrumbs are a crowd-pleaser and lemon slices add zestiness.
In this recipe from Not Just Co., we spread their red-pepper and sundried tomato-based pesto atop each cod filet and finish with breadcrumbs. From beginning to end, it takes under 20 minutes and the breadcrumbs form a crispy crust.
- 1 lemon, thinly sliced
- 1/3 cup panko breadcrumbs
- 3 tbsp olive oil, plus more to serve
- 1 tbsp chives (or any herb you have on hand), chopped
- 2 6-ounce portions cod
- salt and pepper
- ½ cup sun-dried tomato pesto (we like Not Just pesto)
Preheat the oven to 425°F with a rack in the middle position and line the bottom of a 9x13 baking dish with the lemon slices, creating a bed for the fish.
Combine the panko breadcrumbs, olive oil, and chives in a small bowl.
Place the fish filets directly on top of the lemon slices, and season with salt and pepper. Top each filet with ¼ cup Not Just Pesto followed by the panko mixture, equally dispersing on each filet to create a crust.
Place in the oven for 15-20 minutes (depending on the thickness of your fish) until it flakes easily with a fork. Garnish with a drizzle of olive oil and some extra chives. Serve immediately alongside salad or roasted veggies.