Baked Cod with Lemon-Parsley Pesto and Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate white cod baked with a zesty lemon and parsley pesto, topped with blistered cherry tomatoes for a fresh finish. This Mediterranean-inspired seafood recipe, ready in about 30 minutes, pairs cod fillets, fresh parsley leaves, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a food processor, combine 1 cup fresh parsley leaves, 1 tbsp lemon zest, 2 tbsp lemon juice, 1/4 cup pine nuts, and 2 garlic cloves; pulse while drizzling in 1/3 cup olive oil until a coarse pesto forms.
  2. Step 2: Pat dry 4 cod fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Place cod fillets on a baking sheet lined with parchment paper. Spread a generous 2 tbsp of the lemon-parsley pesto evenly over the top of each fillet.
  4. Step 4: Scatter 1 pint cherry tomatoes around the cod on the baking sheet, tossing them lightly with a drizzle of olive oil and a pinch of salt.
  5. Step 5: Bake for 12-15 minutes until the fish flakes easily with a fork and the tomatoes blister.
  6. Step 6: Optional: Sprinkle 2 tbsp grated Parmesan cheese over the cod immediately after baking and serve warm.

Frequently asked questions

How long does Baked Cod with Lemon-Parsley Pesto and Cherry Tomatoes take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Cod with Lemon-Parsley Pesto and Cherry Tomatoes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Cod with Lemon-Parsley Pesto and Cherry Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cod with Lemon-Parsley Pesto and Cherry Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Cod with Lemon-Parsley Pesto and Cherry Tomatoes?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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