An easy baked cod recipe that comes together in 25 minutes! Bold Mediterranean flavors from fresh cilantro, garlic and lemon juice.
If you were trapped on a desert island, what is the one food you must have along? For me, it will always be fish. Seafood, in general. Top of the list: cod. I would also make sure I had some lemons and garlic. And I guess a bit of white wine would be good– not that one can be choosy if trapped on a desert island!
I actually keep a supply of individually packaged cod fillets in my freezer at all times. When I am in a time crunch, which is often, I can count on a quick cod recipe like today’s.
Cod is quite a versatile fish. Because it is a dense, lean fish with a very mild flavor– meaning, not too “fishy”– cod makes the perfect canvas for bold flavors. A cod dinner can be different every time, really.
In today’s baked cod recipe, I chose to spice the fish fillets very lightly with salt and pepper to start with. And while the fish baked, I diced some Roma tomatoes and made, what is now one of my favorite condiments, pistachio cilantro pesto, to top the baked fish fillets with. fresh cilantro, garlic, and lemon from the pesto add enough flavor in this cod recipe. The pistachio supplies a little nuttiness, color and texture.
One quick note: Although the recipe calls for only 1 large garlic clove, it can still be overpowering to those who are not too keen on fresh garlic. One way to take the “garlicy” edge off, is to roast the garlic briefly in the oven with the fish (no more than 5 mins).
Of all the cod recipes out there, this has got to be the easiest!
Here’s today’s cod recipe. Be sure to scroll down for the step-by-step tutorial with photos.
Print
Easy Baked Cod Recipe with Pistachio Cilantro Pesto
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: serves 4-6 1x
Description
An easy baked cod recipe that comes together in 25 minutes! Bold Mediterranean flavors from fresh cilantro, garlic and lemon juice.
Ingredients
- 4–6 Cod fillet pieces about 4-oz each
- Salt and pepper
- Olive oil
- 2 Roma tomatoes, diced
For the Pistachio Cilantro Pesto:
- 2 packed cups fresh cilantro, stems removed
- 1/3 cup salted shelled pistachios
- 1 large garlic clove
- 2/3 cup olive oil
- 1/3 cup grated Parmesan cheese
- 3 tbsp lemon juice
Instructions
- Preheat the oven to 400 degrees F.
- Pat the fish fillets dry and season with salt and pepper on both sides, then place on a lightly oiled baking pan. Drizzle with olive oil. Bake in the heated oven for 20 minutes.
- Meanwhile, prepare the pistachio cilantro pesto. Place the cilantro, shelled pistachio and garlic in your food processor. Pulse until well-chopped. Add the remaining ingredients and blend until smooth.
- When ready, remove the baked cod fillets from the oven and arrange them on a serving platter or individual dishes. Top each fish fillet with a generous spoonful of the pistachio cilantro pesto, then add the diced tomatoes. Enjoy with a side of rice, quinoa or couscous.
Notes
- Cooking Tip: If you are not too keen on the taste of fresh garlic, you can add the garlic to roast with the fish for just 5 minutes; this should help take the edge off.
- Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
- Visit our store to browse our spices, olive oils and bundles!
- Category: Entree
- Method: Baked
- Cuisine: Mediterranean
Keywords: Baked Cod, Cod, Cod Fillets, Mediterranean Fish Dish, Pistachio Cilantro Pesto, Pesto, Cod with Pesto
Step-by-step for today’s baked cod recipe:
Preheat the oven to 400 degrees F.
Pat the fish fillets dry and season with salt and pepper on both sides, then place on a lightly oiled baking pan. Drizzle with olive oil. Bake in the heated oven for 20 minutes.
Meanwhile, prepare the pistachio cilantro pesto. Place the cilantro, chopped pistachios and garlic in your food processor. Pulse until well-chopped. Add the remaining pesto ingredients and blend until smooth.
When ready, remove the cod fillets from the oven and arrange them on a serving platter or individual dishes. Top each fish fillet with a generous spoonful of the pistachio cilantro pesto, then add the diced tomatoes. Enjoy with a side of rice, quinoa or couscous.
Try these delicious recipes:
Grilled Salmon with Mango Salsa
Grilled Swordfish Mediterranean-Style
Disclaimer: As an Amazon affiliate, I receive a small credit when you make a purchase within 24 hours of clicking a link provided here. Please know, I only recommend high quality products that are competitively priced or hard to find elsewhere. If you are looking for a product not highlighted here today, please browse Amazon via this link. Thank you for your support.
Great Recipe! I made my husband pick up everything on the way home from work so I could make it right away!
Made exactly as recipe states.
★★★★★
So glad you enjoyed it, Karen!
This was amazing! We had pesto leftover, so we made more cod the next night and ate it again. Absolutely delicious!
★★★★★
Yay! Happy to hear you enjoyed this recipe. Always great to use up that leftover pesto!
This was delicious! Thank you for sharing
★★★★★
Wonderful, Tina! Thanks so much for giving it a try!
We had this on Sunday and we were raving about it. Can’t wait to make it again. The best pesto ever!! Thanks for a great recipe!!
Tara, thank you so much for giving it a try! I am so glad you liked it, fried!
Oh my goodness Suzy!! I tried this tonight and we thoroughly enjoyed it! The pesto was fantastic! Can’t wait to try more of your recipes!
Colleen, how awesome to hear! I am so glad you liked this fish recipe. Happy cookin!
I have been thinking about this dish ever since I saw it. I have cod in the freezer and have to make this right away, delish!
★★★★★
Thanks so much, Tara! I’m eager to hear your feedback once you try it.
That’s a beautiful meal and fancy enough for company!
★★★★★
Thank you, Maureen! It really is!
Looks delicious. Great flavors.
Looks easy, delicious and nutritious. Definitely DINNER TONIGHT .
I do not work on Mondays and your blog always saves my life (I am the worst cook ever)
Can I use halibut instead, thanks.
Hi Eleonora! Yes, you can surely use halibut instead. Happy cookin! Thank you for your kind note 🙂
This looks fantastic! Love the addition of pistachios!
Thank you, Florian!
This looks delicious. I can’t wait to give it a try.
Thank you, Abby! Hope you love it!
Ohhh I love that pesto!!! Such an awesome flavor combo!!! I am betting it would taste great on almost anything 🙂
Mila, I knew you’d like this one, girl! Thanks for stoppin in!
Made this last night with Tilapia and it was wonderful. Served with peas and quinoa as suggested. I recieved many complements. Thank you!
Your blog is such a help in my quest to get healthy. My nephrologists ordered me to loose weight and to do it on a Mediterranean diet. After much research and web searching I found you and your blog. You have become a friend in my kitchen and on this journey. Thank you
★★★★
I meant to give it 5 stars.
★★★★★
Wow, Janet! It made my day to read your thoughtful comment. I am so glad I can be of help to you. Thank you for sharing. And happy cookin!
One of the most beautiful food photos I’ve seen…..WOW! The recipe sounds so good. Pinned. Thanks for sharing.