Pesto Cod With Sauteed Vegetables
Light, fresh, and full of vibrant flavor—this Pesto Cod is the perfect balance of healthy and satisfying. Flaky, tender cod fillets are oven-baked or pan-seared and topped with a generous spoonful of bright, herbaceous pesto. Paired with a colorful medley of sautéed vegetables like zucchini, bell peppers, and cherry tomatoes, this dish delivers Mediterranean-inspired freshness in every bite. It’s a quick and nourishing meal you’ll come back to again and again—perfect for weeknights or elegant enough for guests.
Pesto Cod with Sauteed Veggies
Pesto Cod with Sautéed Vegetables is a culinary delight that will transport your taste buds to the Mediterranean. Imagine flaky, tender cod enveloped in a vibrant pesto sauce, bursting with the flavors of fresh basil, garlic, and Parmesan cheese. This dish is a symphony of flavors and textures, combining the delicate taste of the cod with the boldness of the pesto and the sweetness of sautéed vegetables like bell peppers, zucchini, and cherry tomatoes. It's a testament to the beauty of simple ingredients and straightforward cooking techniques, resulting in a light and healthy meal that's packed with protein, vitamins, and flavor. Whether you're a seafood enthusiast or simply seeking a delicious and healthy meal, this Pesto Cod with Sautéed Vegetables is a must-try. It's a culinary adventure that will leave you feeling satisfied and refreshed.
Ingredients
4 lbs Cod fillets- 1 Cup basil pesto jarred or homemade
- 1 Cup Breadcrumbs Unseasoned
- 1 Tbsp Olive Oil
- 1 Med Zucchini trimmed & cut into half coins
- 1 Med Yellow Squash trimmed & cut into half coins
- 1 Med Red Bell Pepper diced
- 1 Clove Garlic minced (fresh preferred)
- 1 Pinch salt to taste
- 1 Pinch Black Pepper to taste
Optional for Serving:
- ¼ Cup Parmesan Cheese Freshly grated
- 1 Lemon cut into wedges
- 2 Cups White rice pasta or quinoa are also fine
Method
- Before you begin, preheat your oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking.
- Gently pat the cod fillets dry with paper towels. This will help the pesto adhere better. Place the fillets on a baking sheet lined with parchment paper. Spoon a generous amount of basil pesto onto the top of each piece of fish. Use your hands or the back of a spoon to spread the pesto evenly over one side of each fillet. If you are using a spoon, make sure to use a clean spoon for each fillet to avoid contaminating the jar of pesto with any bacteria from the raw fish.4 lbs Cod, 1 Cup basil pesto
- Take a handful of breadcrumbs and sprinkle them evenly over the top of the pesto on each fillet. Use your hands to gently press the breadcrumbs into the pesto, making sure they adhere well to the fish. This will create a nice crust when baked.1 Cup Breadcrumbs
- Now that the first side of the fish is breaded, carefully place the fillets, breaded side down, onto the parchment-lined baking sheet. Make sure to leave at least an inch of space between each fillet to allow for even cooking and prevent them from sticking together. Repeat the breading process on the top side of each fillet: spoon on some pesto, spread it evenly, and then sprinkle with breadcrumbs, pressing gently to help them adhere. Bake in the preheated oven for approximately 10 minutes, give or take 2-3 minutes depending on thickness and size of the filets.1 Cup basil pesto, 1 Cup Breadcrumbs
- While the fish is baking, start preparing the vegetables. Heat the olive oil in a large frying pan over high heat. Once the oil is hot, add the zucchini, squash, and bell pepper to the pan. Season with salt and pepper. Sauté the vegetables, stirring frequently, until they are tender-crisp and nicely browned. Be careful not to overcrowd the pan, as this can cause the vegetables to steam instead of brown.1 Tbsp Olive Oil, 1 Med Zucchini, 1 Med Yellow Squash, 1 Med Red Bell Pepper, 1 Pinch salt, 1 Pinch Black Pepper
- Once the vegetables are nicely browned and tender-crisp, reduce the heat to medium-low. Add the minced garlic to the pan. Stir the garlic in, making sure it's evenly distributed among the vegetables. Continue to cook and stir until the garlic is fragrant and softened, about 30 seconds. Be careful not to burn the garlic, as this will give it a bitter taste. The vegetables should take about 10 minutes total to cook.1 Clove Garlic
- Once the cod is cooked through, remove it from the oven and plate it immediately. Arrange the cod on a serving platter or individual plates. Add a generous portion of the sautéed vegetables alongside the cod. For a complete meal, serve with a side of rice, quinoa, or pasta. Drizzle the starch with olive oil and sprinkle with freshly grated Parmesan cheese. For an extra burst of flavor, add a dollop of pesto to the starch or a squeeze of fresh lemon juice over the entire dish.¼ Cup Parmesan Cheese, 1 Lemon, 2 Cups White rice
Nutrition
Notes
Ingredients:
- Cod: Use fresh or frozen cod fillets. Thaw completely if using frozen.
- Pesto: Use your favorite homemade or store-bought pesto.
- Breadcrumbs: Panko breadcrumbs create a light and crispy crust.
- Vegetables: Use a variety of colorful vegetables like zucchini, yellow squash, bell peppers, and cherry tomatoes.
- Garlic: Freshly minced garlic adds flavor to the vegetables.
- Seasonings: Salt and pepper are essential. You can also add other herbs like thyme or oregano.
- Olive Oil: Use a good-quality olive oil for sautéing the vegetables.
- Preheat Oven and Baking Sheet: Preheat your oven to 450°F and line a baking sheet with parchment paper.
- Prepare the Cod: Pat the cod fillets dry with paper towels to help the pesto adhere better.
- Coat with Pesto and Breadcrumbs: Coat one side of the cod fillets with pesto and then sprinkle with breadcrumbs, pressing gently to help them adhere. Place the fillets on the baking sheet, breaded side down, and then repeat the coating process on the other side.
- Bake the Cod: Bake the cod in the preheated oven for about 10 minutes, or until cooked through. The cooking time may vary depending on the thickness of the fillets.
- Sauté the Vegetables: While the cod is baking, sauté the vegetables in olive oil over high heat until tender-crisp and lightly browned. Add the garlic towards the end of cooking to prevent it from burning.
- Serve Immediately: Plate the cod with the sautéed vegetables and serve immediately.
- Sides: Serve with a side of rice, quinoa, or pasta drizzled with olive oil and sprinkled with Parmesan cheese.
- Garnish: Garnish with fresh parsley or a squeeze of lemon juice.
- Wine Pairing: A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs well with this dish.
- Different Fish: You can use other white fish like haddock, pollock, or tilapia.
- Vegetables: Experiment with different vegetables like broccoli, asparagus, or green beans.
- Spicy: Add a pinch of red pepper flakes to the vegetables for a touch of heat.
- Lemon: Add a squeeze of lemon juice to the cooked vegetables or the finished dish for extra brightness.
Tried this recipe?
Let us know how it was!Ingredients
Ingredients:
- 4 lbs cod fillets
- 1 cup basil pesto (jarred or homemade)
- 1 cup breadcrumbs (unseasoned)
- 1 tablespoon olive oil
- 1 medium zucchini, trimmed and cut into half-coins
- 1 medium yellow squash, trimmed and cut into half-coins
- 1 medium red bell pepper, diced
- 1 clove garlic, minced (fresh preferred)
- Salt and pepper, to taste
Optional for Serving:
- ¼ cup Parmesan cheese, freshly grated
- 1 lemon, cut into wedges
- 2 cups cooked white rice (pasta or quinoa are also fine)
Image Gallery Pesto Cod with Sauteed Vegetables
Storage & Leftovers
Storage:
Cod:
Store cooked cod in an airtight container in the refrigerator for up to 2–3 days. Seafood is delicate, so it’s best enjoyed fresh or shortly after cooking.Sautéed Veggies:
Can be stored separately or together with the cod in the same container. Keep refrigerated up to 3–4 days.Pesto:
If homemade, store extra pesto in a sealed jar in the fridge for up to 5 days, or freeze for up to 3 months in small portions (ice cube trays work great!).
Reheating:
Stovetop (Best for texture):
Gently reheat cod and veggies in a skillet over low heat with a splash of olive oil or water. Avoid high heat to keep the cod from drying out.Microwave:
Use low power and short intervals (30–40 seconds) to prevent overcooking. Place a damp paper towel over the container to retain moisture.
Pro Tips:
Flake leftover cod over a salad or grain bowl for a quick next-day lunch.
Reheat pesto separately or serve cold for the freshest flavor.
Avoid freezing the sautéed veggies—they may become mushy after thawing.
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