My Recipe Box

Roasted Cod with Basil Pesto & Garlic Breadcrumbs


Serves four.

  • To learn more, read:
    Pestos: Basil & Beyond
  • by from Fine Cooking
    Issue 66

  • 1 large ripe tomato, cored and sliced very thinly (about 1/8 inch)
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 1-1/2 cups coarse fresh white breadcrumbs (from about 4 slices of bread, trimmed of crusts)
  • 1 small clove garlic, minced
  • 1-1/2 lb. cod or haddock, rinsed, patted dry, and cut into 4 even portions
  • 2/3 cup Basil Pesto 

Heat the oven to 450°F. Spread the tomato slices on a large plate and season with 1/4 tsp. salt and a few grinds of black pepper. Heat a large sauté pan over medium heat for 1 minute. Pour in the olive oil, add the breadcrumbs, and season with 1/4 tsp. salt. Cook, stirring, until the breadcrumbs start to turn a light golden brown, about 4 minutes. Add the garlic and continue to cook, stirring, for another 1 minute. Transfer to a bowl.

Set the fish on a large rimmed baking sheet lined with foil. Season with salt and pepper. Divide the pesto evenly over the fish and top each with two or three tomato slices and the breadcrumbs. Roast until the fish is opaque on the sides and starts to flake, about 10 minutes. Serve immediately.

nutrition information (per serving):
Size : based on four servings, Calories (kcal): 440, Fat (kcal): 29, Fat Calories (g): 260, Saturated Fat (g): 4, Protein (g): 32, Monounsaturated Fat (g): 19, Carbohydrates (mg): 15, Polyunsaturated Fat (mg): 6, Sodium (g): 1200, Cholesterol (g): 65, Fiber (g): 3,

Photo: Scott Phillips

Wow this recipe rocked! It was quick and easy to make and best of all was scrumptious. Because I had no fresh bread in the house I substituted panko bread crumbs. It worked beautifully.

A wonderful combination of flavors and textures, and simple to prepare on short notice (like when I'm a little late getting home from work.) The added calories from the pesto are well worth adding this to our regular rotation of fish dishes.

We usually don't care for tomatoes with fish, but with this, it was just a bit and just enough. I did not add garlic to the bread crumbs, as the pesto should have had enough. There was some pesto in the freezer to make this so easy for this time of year. I will make this a go to when haddock is on sale.

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