Roasted Cod with basil pesto and garlic breadcrumbs
Roasted Cod with Basil recipe
This roasted cod with basil recipe delivers a delightful combination of tender fish, vibrant basil pesto, and crispy garlic breadcrumbs. It’s a simple yet impressive dish perfect for a weeknight dinner or a special occasion.
To begin, prepare the garlic breadcrumbs by toasting bread crumbs in olive oil until golden brown, then stir in minced garlic and a sprinkle of Parmesan cheese. This crunchy topping adds a wonderful textural contrast to the delicate cod. Simultaneously, whip up a classic basil pesto using fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. The bright, herbaceous pesto will elevate the flavor of the fish.
For the main event, season cod fillets with salt and pepper and roast in a preheated oven until cooked through and flaky. Top the cooked cod generously with the basil pesto and a generous sprinkle of garlic breadcrumbs. The result is a beautifully presented dish that is as satisfying as it is delicious.
Roasted Cod with basil pesto and garlic breadcrumbs
Equipment
- Oven
- Bowl
- Large rimmed baking sheet
- large plate
Ingredients
- 1 large ripe tomato cored and very
- thinly sliced about 1/8 inch
- Kosher salt and freshly ground black pepper
- 2 Tbs. extra-virgin olive oil
- 11/2 cups coarse fresh white breadcrumbs
- from 4 slices of bread, trimmed of crusts
- 1 small clove garlic minced
- 11/2 lb. cod or haddock rinsed, patted dry,
- and cut into 4 even portions
- 2/3 cup Basil Pesto recipe opposite
Basil Pesto
- 4 cups lightly packed fresh basil leaves from about1 large bunch
- 1/3 cup toasted pine nuts
- 1/4 cup lightly packed fresh flat-leaf parsley leaves
- 1 small clove garlic Kosher salt and freshly ground black pepper
- 1/4 extra-virgin olive oil
Instructions
- Position a rack in the center of the oven and 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 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
For Basil Pesto
- Put the basil, pine nuts, parsley, garlic, 1/2 tsp. salt, and 1/8 tsp.
- pepper in a food processor. With the machine on, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed, until the mixture is very finely chopped and pasty.
- Season to taste with salt, if you like.
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