• Monika

Baked cod with sun-dried tomato pesto

Warm weather is here, so I'm finally in the mood for lighter foods. This is a really easy recipe for basic baked cod with a wonderful 5 ingredient sun-dried tomato pesto. Great option if you're tired of eating fish that always tastes like lemons. Additionally, whatever pesto you have leftover, you can use in grilled sandwiches (with fresh mozzarella and prosciutto), mini bruschetta or even pasta dishes. Yum yum yum!

Here's what you will need for the pesto: sun-dried tomatoes (dry if possible), garlic, nuts of your choice, parmesan cheese and olive oil.

Process them together in the food processor then spread over your fish, bake and voila! Ready in less than 25 minutes. Serve with your favorite vegetables.

Baked cod with sun-dried tomato pesto

Prep time: 7 minutes

Cook time: 18 minutes

Serves: 2

Nutrition per serving (pesto included): 552 calories, 33 g fat, 16.5g carbs, 42g protein

For the pesto

  1. 3 oz. (1 small bag) sun-dried tomatoes (not in oil)

  2. 3 cloves of garlic

  3. 1/3 cup walnuts

  4. 1/4 cup parmesan cheese

  5. 2 TBS olive oil

  6. Salt and pepper (to taste)


  1. 2 wild-caught fillets of cod (about 12 oz)


  1. Pre-heat the oven to 350 F (convection).

  2. Place all the pesto's ingredients in the food processor and pulse until well combined. If your pesto is too thick just add more olive oil.

  3. Pat dry your fillets, then season both sides with salt and pepper. Move to an oven safe dish.

  4. Spread the pesto on top of the fillets, cover the dish with aluminum foil or lid and place in the oven.

  5. Bake for about 17-20 minutes - make sure not to over bake it.

  6. Serve with your favorite sides and enjoy!

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