Herb-Baked Cod with Sun-Dried Tomato Pesto

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

Delicate cod fillets baked with a fresh herb crust and topped with a vibrant sun-dried tomato pesto that adds depth and brightness. This italian-inspired seafood ready in about 33 minutes blends (6 oz each) cod fillets, olive oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 18 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Pat dry 4 cod fillets (6 oz each) and place them on a baking sheet lined with parchment paper.
  2. Step 2: In a small bowl, mix 2 tbsp olive oil, 3 minced garlic cloves, 2 tbsp chopped fresh parsley, 2 tbsp chopped fresh basil, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper to create an herb mixture.
  3. Step 3: Brush the herb mixture evenly over the top of each cod fillet.
  4. Step 4: Bake the cod for 15-18 minutes until opaque and flakey when tested with a fork.
  5. Step 5: Meanwhile, in a food processor, blend 1/3 cup drained sun-dried tomatoes, 2 tbsp pine nuts, 1 tbsp grated Parmesan cheese, 1 tbsp lemon juice, and 1 tbsp olive oil until a coarse pesto forms.
  6. Step 6: Spoon the sun-dried tomato pesto over the baked cod fillets just before serving for a flavorful finish.

Frequently asked questions

How long does Herb-Baked Cod with Sun-Dried Tomato Pesto take to make?

Total time is about 33 minutes (15 min prep + 18 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Herb-Baked Cod with Sun-Dried Tomato Pesto?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Herb-Baked Cod with Sun-Dried Tomato Pesto?

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 Herb-Baked Cod with Sun-Dried Tomato Pesto 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 Herb-Baked Cod with Sun-Dried Tomato Pesto?

Italian 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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