Best Pesto Roasted Cod And Veg Recipes

PESTO COD WITH SAUTEED VEGGIES

Pesto Cod with Sauteed Veggies image

Crisp baked Pesto Cod with Sauteed Veggies has an unexpected combination of flavors for fish while quick & easy to make on a weeknight.

Provided by Shay

Time 30m

Number Of Ingredients 12

Ingredients

4 filets cod (fresh or thawed)
1 cup basil pesto (jarred or homemade)
1 cup unseasoned breadcrumbs (I use gluten free)
1 tbsp olive oil
1 medium zucchini (trimmed & cut into half coins)
1 medium yellow squash (trimmed & cut into half coins)
1 medium red bell pepper (seeded & cut into bite sized pieces)
1 clove fresh garlic (minced or finely chopped)
salt & pepper (to taste)
1/4 cup parmesan cheese (freshly grated)
1 lemon (cut into wedges)
2 cups cooked rice, pasta or quinoa

Steps:

Preheat the oven to 450 degrees. Line a sheet pan with parchment paper.
Pat the fish dry with paper towels, place the cod filets on a plate (or the lined baking tray) and spoon the basil pesto onto each piece of fish. Use your hands or a spoon to coat it on one side. Be careful not to contaminate the jar of pesto with a spoon used to coat the fish.
Sprinkle the breadcrumbs on top of the pesto, pressing lightly with your hands to make sure that it adheres well.
Place the fish, breaded side down onto a parchment lined sheet pan, leaving an inch or more between each filet. Then coat with pesto and breadcrumbs on the second side.
Bake in the preheated oven for approximately 10 minutes, give or take a 2-3 minutes depending on thickness and size of the filets.
While the fish is baking, heat olive oil in a large frying pan over high heat. Add the zucchini, squash and bell pepper. Season with salt and pepper. Make sure to stir the veggies from time to time so that they don't stick. Given the high heat, they will brown quickly. Saute until tender and browned to your liking.
Turn the heat to medium low and add the garlic. This will prevent the garlic from burning and becoming bitter. Stir it in, letting it heat through and become fragrant. This should take about 10 minutes total to cook the veggies.
Plate up the Pesto Cod as soon as it comes out of the oven with the Sauteed Veggies. A side of rice, quinoa or pasta with a drizzle of olive oil and sprinkle of freshly grated parmesan cheese will be fantastic together. To add more flavor, try a dollop of pesto on the starch or a squeeze of lemon over the whole dish.

Nutrition Facts : Calories 604 kcal, Carbohydrate 67 g, Protein 18 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 21 mg, Sodium 704 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving

PESTO ROASTED COD AND VEG

Pesto Roasted Cod and Veg image

Mediterranean roasted vegetables with pesto baked cod. One tray, little mess, healthy, simple and a great way to add flavour to white fish.

Provided by Dyson1590

Time 55m

Yield Serves 2

Number Of Ingredients 9

Ingredients

2 cod fillets
Red pepper
Yellow pepper
3 medium courgettes
2 large red onions
Pack of cherry tomatoes
Red pesto
Pumpkin seeds
Smoked paprika

Steps:

Preheat the oven to 180 degrees C.
Chop the peppers, courgettes and red onions into chunks approx.. 3cm x 3cm and place on a large baking tray. Cover evenly with a bit of oil (I use coconut) and season with salt, pepper and a good sprinkling of smoked paprika. Bake the veg for 25-30minutes
Remove the veg from the oven and add in the whole pack of cherry tomatoes. Take the cod fillets and rest them on top of the veg. Put heaped 1tbsp of red pesto on top of each fillet and spread to cover the top of the fish, then sprinkle pumpkin seeds onto the pesto (you can also use breadcrumbs / parmesan / chilli / whatever takes your fancy).
Put the tray back into the oven and bake for 15-20minutes until the fish is cooked. The veg should be cooked and caramelised, not watery.