Cook/ Easy Weeknight

Crunchy Baked Cod with Red Pesto

Continuing with the theme of a healthy January (ha ha!) I cooked this as an easy mid-week meal.  This Crunchy Baked Cod is super quick, healthy and oh so tasty – get some goodness in to your life!

The recipe for the red pesto makes twice as much as you need, keep in covered in the fridge and use with pasta for another quick dinner, or instead of baked cod, why not try baked pollock or hake?

This is a tasty and fresh tasting dish.  Serve with fresh veg for healthy, tummy filling meal, or be a bit naughty and serve with my Baked Herb & Chilli Chips.

Crunchy Baked Cod with Red Pesto
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

An easy and healthy mid week meal

Course: Main Course
Cuisine: American
Keyword: easy weeknight meal, healthy dinner, seafood
Servings: 2 servings
Calories: 475 kcal
Author: Slow The Cook Down
  • 2 cod fillets skinless and boneless
  • 300 g cherry tomatoes
  • 1 red pepper
  • 1 tsp caster sugar
  • 1 tsp salt
  • 25 g parmesan
  • 40 g pine nuts
  • 1/2 clove of garlic
  • Handful of fine breadcrumbs
  1. pre heat the oven to 180ºc

  2. Slice the tomatoes in half and and put on a baking tray, cut side up.  Put a bit of oil onto the red pepper and place on the baking tray.  Sprinkle the salt and sugar over the cut tomatoes and pop in the oven for 20mins.  Take them out and leave them to cool slightly.
  3. Once cooler, remove the stalk and seeds from the pepper (you can keep the skin on) and put in a blender.  Add in the tomatoes, parmesan, pine nuts and garlic.  Blend until it is broken down.
  4. Lay the fillets of cod on a baking tray, and put a couple of tablespoons of the red pesto over the top.  Spread evenly over the fillets, don't overload them.  Sprinkle on the breadcrumbs to cover the sauce and pop in the oven for 15mins.  Pop them under the grill or use a blowtorch to brown the tops if needed.
Recipe Notes

Calories are an approximation based on one serving





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    Crunchy Baked Cod with Red Pesto - Yum Goggle
    January 24, 2016 at 8:30 pm

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