Dinner · Seafood Mains
Pesto Cod with Sautéed Vegetables
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Serves
- 6 servings
Bring it to the table
About this recipe.
Pesto-and-breadcrumb-coated cod with sautéed zucchini, yellow squash, and red pepper, served with optional lemon, Parmesan, and cooked rice.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 4 lbs Cod (raw fillets, thawed if frozen; cut into six portions)
- 1 Cup basil pesto (jarred or homemade; divided between both sides of the fish)
- 1 Cup Breadcrumbs (unseasoned; divided between both sides)
- 1 Tbsp Olive Oil
- 1 Med Zucchini (trimmed and cut into 1/4-inch half-moons)
- 1 Med Yellow Squash (trimmed and cut into 1/4-inch half-moons)
- 1 Med Red Bell Pepper (stemmed, seeded, and 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 (already cooked; optional, cooked separately)
Check the thickest piece
Cod portions can vary widely in thickness. Leave space on the baking sheets and use a thermometer to judge doneness while the vegetables cook in a separate skillet.
The cooking plan
How to make Pesto Cod with Sautéed Vegetables.
Heat oven to 450°F. Line one or two rimmed baking sheets with parchment rated for this temperature. Pat thawed cod dry and cut into six portions of similar thickness. Measure pesto into a separate bowl so utensils touching raw fish do not go back into the jar.
Use half the pesto and breadcrumbs to coat one side of the fish, pressing crumbs gently into the pesto. Place coated-side down on the prepared sheets. Coat the upper sides with the remaining pesto and breadcrumbs. Leave space around each portion; use two trays if needed.
Bake about 10–18 minutes, depending on thickness and tray loading. Check early and continue until the thickest part reaches 145°F on a food thermometer and the flesh is opaque and flakes readily. Rotate trays if needed for even cooking.
While fish bakes, heat olive oil in a large skillet over medium-high heat. Add zucchini, yellow squash, and red pepper. Season lightly and cook, stirring often, about 8–10 minutes, until tender-crisp. Cook in batches if crowded. Reduce heat, add garlic, and stir for 30 seconds.
Serve cod with the vegetables. Add optional cooked rice, grated Parmesan, and lemon wedges as desired. The recipe timing does not include cooking the rice.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Pesto Cod with Sautéed Vegetables
Ingredients
4 lbs Cod raw fillets, thawed if frozen; cut into six portions- 1 Cup basil pesto jarred or homemade; divided between both sides of the fish
- 1 Cup Breadcrumbs unseasoned; divided between both sides
- 1 Tbsp Olive Oil
- 1 Med Zucchini trimmed and cut into 1/4-inch half-moons
- 1 Med Yellow Squash trimmed and cut into 1/4-inch half-moons
- 1 Med Red Bell Pepper stemmed, seeded, and diced
- 1 Clove Garlic minced (fresh preferred)
- 1 Pinch salt to taste
- 1 Pinch Black Pepper to taste
- ¼ Cup Parmesan Cheese Freshly grated
- 1 Lemon cut into wedges
- 2 Cups White rice already cooked; optional, cooked separately
Instructions
- Heat oven to 450°F. Line one or two rimmed baking sheets with parchment rated for this temperature. Pat thawed cod dry and cut into six portions of similar thickness. Measure pesto into a separate bowl so utensils touching raw fish do not go back into the jar.
- Use half the pesto and breadcrumbs to coat one side of the fish, pressing crumbs gently into the pesto. Place coated-side down on the prepared sheets. Coat the upper sides with the remaining pesto and breadcrumbs. Leave space around each portion; use two trays if needed.
- Bake about 10–18 minutes, depending on thickness and tray loading. Check early and continue until the thickest part reaches 145°F on a food thermometer and the flesh is opaque and flakes readily. Rotate trays if needed for even cooking.
- While fish bakes, heat olive oil in a large skillet over medium-high heat. Add zucchini, yellow squash, and red pepper. Season lightly and cook, stirring often, about 8–10 minutes, until tender-crisp. Cook in batches if crowded. Reduce heat, add garlic, and stir for 30 seconds.
- Serve cod with the vegetables. Add optional cooked rice, grated Parmesan, and lemon wedges as desired. The recipe timing does not include cooking the rice.
Notes
Tried this recipe?
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How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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