This pesto crusted cod recipe is what I would call an “evolved playground recipe”. I can hear you thinking from here: “that’s it.. the crazy French mum lost it”. No no no… not completely at least 😉
When my boys were younger and I would take them to the playground, one of my favourite conversation starter what “What are you cooking tonight?”. I was lucky enough to be surrounded by fellow foodie friends. Once, an Australian twin dad friend, who happens to be a great cook, briefly told me how he was going to cook one of his favourite recipe: pesto crusted salmon.
As I already had a delicious quick and easy recipe for salmon, saumon en papillote, I decided to experiment with cod, and here it was!
I cook pesto crusted cod once or twice a month. It is a family favourite. We all love it. The cod comes out moist and flaky, the top of the topping slightly crusty whilst the bottom releases the flavour into the dish. I tend to serve it with gnocchetti and steamed green beans to which I add a little bit of the pesto for seasoning.
The key to success is great quality pesto. I would recommend either making it yourself (it keeps in the fridge for weeks) or buying the freshest one you can find.
Pesto crusted codPrint
- 4 fillets cod, boneless
- 4 tbsp olive oil
- 2 slices wholegrain bread
- 90 g pesto
- 2 tbsp parmesan
Pre-heat your oven to 200ºC.
Place your fillets in an oven proof dish on a splash of olive oil so as they do not stick.
Toast the wholegrain bread slices. Turn them into breadcrumbs, using a food processor or a simple kitchen knife.
Combine breadcrumbs, pesto, olive oil and parmesan until you get a thick crumbling paste texture. Spread it on the cod fillets.
Bake in the over for about 15 minutes until the cod is cooked through and the topping is crisp and golden on top.
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