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Wulf's Kitchen: Baked Cod with Sun-dried Tomato Pesto and Breadcrumbs

Not Just Co.
Serves: 2-3
Prep Time: 5 min
Cook Time: 15 min
Difficulty: Easy

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.