Pesto Baked Cod with Potatoes: A Flavorful and Easy Dinner Option
Cod is a versatile fish. When paired with the rich flavors of pesto and the heartiness of potatoes, it is a well-rounded, satisfying meal. This recipe for Pesto Baked Cod with Potatoes is straightforward. It requires minimal ingredients and effort. It’s perfect for a weeknight dinner or a simple yet impressive dish to serve guests. The combination of tender cod, crispy potatoes, and vibrant pesto creates a dish that’s both nutritious and flavorful.
This recipe appears in our cookbook “Cooking for One – Not an Army” along with other delicious recipes. It’s made for one, but you can easily double (or triple) this recipe for company or leftovers! If you didn’t get a copy yet, our book is on Amazon right here!
Ingredients Discussion
The ingredients in this Pesto Baked Cod with Potatoes recipe are carefully selected to create a balanced and flavorful dish. Here’s a closer look at each of the key ingredients:
- Cod: Cod is a mild white fish that bakes well and absorbs the flavors around it. It’s rich in protein and low in fat, making it a healthy choice for dinner.
- Potatoes: Thinly sliced potatoes add substance to the dish. Their addition makes the meal complete. They crisp up nicely in the oven and provide a satisfying contrast to the tender fish.
- Pesto: The pesto, made from basil, garlic, pine nuts, Parmesan cheese, and olive oil, provides a robust flavor that complements both the fish and the potatoes. Store-bought pesto is a convenient option, but homemade pesto adds a fresh, personalized touch.
- Greens: Greens like spinach, arugula, or kale add color, freshness, and a nutritional boost to the dish. They wilt slightly as they bake and absorb the flavors of the pesto.
- Cherry Tomatoes: Cherry tomatoes add a pop of color and sweetness. They also provide a bit of acidity which the richness of the pesto.
- Pine Nuts (Optional): Toasted pine nuts add a nutty flavor and a bit of crunch. While optional, they elevate the dish and make it feel more special.
Tips & Tricks
To ensure your Pesto Baked Cod with Potatoes turns out perfectly every time, consider these tips and tricks:
- Choosing the Cod: Select a fresh, firm cod filet that is about 8 ounces in size. A filet of this size cooks evenly and is perfect for a single serving.
- Slicing the Potatoes: When slicing the potatoes, aim for even, thin slices (about 1/8 inch thick). This ensures they cook through in the same amount of time as the cod, resulting in tender yet slightly crispy potatoes.
- Pesto: If you have time, making your own pesto enhances the flavors of the dish. Experiment with different types of pesto, such as sun-dried tomato or arugula pesto, for a unique twist.
- Toasting Pine Nuts: Toasting the pine nuts in a dry pan enhances their flavor, but be sure to watch them closely as they can burn quickly. Once they start to brown and become fragrant, remove them from the heat immediately.
Substitutions & Variations for Pesto Baked Cod and Potatoes
This Pesto Baked Cod recipe is versatile and can be easily adapted to suit your preferences or to use what you have on hand. Here are some ideas for substitutions and variations:
- Fish Substitutes: If cod isn’t available, you can substitute it with other white fish such as haddock, halibut, or tilapia. Each of these fish has a similar texture and will work well with the pesto and potatoes.
- Potato Alternatives: For a different flavor profile, use sweet potatoes or even thinly sliced butternut squash. Both options will add a touch of sweetness to the dish.
- Pesto Variations: Experiment with different types of pesto. Sun-dried tomato pesto adds a rich, slightly sweet flavor, while arugula pesto offers a peppery bite. You can also make a nut-free pesto by substituting the pine nuts with sunflower seeds or omitting them altogether.
- Dairy-Free Option: If you’re avoiding dairy, look for a dairy-free pesto or make your own by omitting the Parmesan cheese.
Step-by-Step Instructions
Follow these step-by-step instructions to make your Pesto Baked Cod with Potatoes. Each step is designed to help you create a delicious and well-balanced meal.
- Preheat the Oven: Start by preheating your oven to 350°F (177°C). A preheated oven ensures that the cod and potatoes cook evenly.
- Prepare the Potatoes:
- Thinly slice one medium potato into even rounds, about 1/8 inch thick.
- Toss the potato slices with 1 tablespoon of olive oil, a pinch of salt, and pepper to taste.
- Arrange the potato slices in a single layer on a lightly greased baking sheet. This allows them to cook evenly and develop a crispy edge.
- Season the Cod:
- Season an 8-ounce cod filet with salt and pepper on both sides.
- Place the seasoned cod on top of the potato slices on the baking sheet. This setup allows the potatoes to absorb some of the juices from the fish as they cook.
- Add Greens and Pesto:
- Scatter 2 cups of greens, such as spinach or arugula, around the cod and potatoes. The greens will wilt slightly as they bake, soaking up the flavors of the dish.
- Spoon 8 ounces of homemade (or jarred) pesto over the cod and greens, spreading it evenly. The pesto will form a flavorful crust on the fish while infusing the greens with its vibrant taste.
- Bake:
- Place the baking sheet in the preheated oven and bake for 30 minutes, or until the cod is cooked through and flakes easily with a fork, and the potatoes are tender.
- The cooking time may vary slightly depending on the thickness of the cod filet and the potatoes, so check for doneness a few minutes before the 30-minute mark.
- Toast the Pine Nuts (Optional):
- While the fish is baking, toast 1-2 tablespoons of pine nuts in a dry sauté pan over medium heat.
- Stir frequently until the pine nuts are lightly browned and fragrant. Be sure to keep an eye on them as they can go from toasted to burnt quickly.
- Once toasted, remove them from the pan and cool on a clean paper towel until ready to use.
- Serve:
- Arrange the baked potatoes, greens, and a handful of sliced cherry tomatoes on a plate.
- Top with the baked cod and sprinkle with toasted pine nuts, if using.
- The dish is ready to serve immediately. The combination of flavors and textures – tender cod, crispy potatoes, and rich pesto – makes for a satisfying meal.
What to Serve with Pesto Baked Cod with Potatoes
While this dish is a complete meal on its own, pairing it with the right sides elevates the experience. Consider adding one or more of the following:
- Salad: A light, fresh salad with a citrus vinaigrette pairs well with the richness of the pesto and cod. Consider a simple mixed green salad or a cucumber and tomato salad.
- Vegetables: Steamed or roasted vegetables, such as asparagus, broccoli, or green beans, add extra nutrition and variety to the plate.
- Crusty Bread: A slice of crusty bread or a baguette is perfect for soaking up any remaining pesto and juices from the plate.
- Wine Pairing: A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, complements the dish’s flavors without overpowering them.
Leftovers & Storage of the Pesto Baked Cod
Storing and reheating leftovers of Pesto Baked Cod with Potatoes is easy and convenient. Here’s how you can enjoy the dish even after the initial meal:
- Storage: Place any leftover cod, potatoes, and greens in an airtight container and refrigerate for up to 2 days.
- Reheating: To reheat, place the leftovers on a baking sheet and warm in the oven at 350°F (177°C) until heated through. This method helps retain the texture of the potatoes. Alternatively, you can microwave the leftovers, but note that the potatoes may become softer.
- Repurposing Leftovers: Leftover cod and potatoes can be flaked and mixed into a salad for a quick lunch the next day while the pesto can also be used as a spread on sandwiches or wraps.
Other Seafood Recipes
If you enjoyed making and eating this Pesto Baked Cod with Potatoes, you might want to try other seafood recipes that offer variety and flavor. Here are a few suggestions:
- Shrimp Pad Thai: A perfect balance of savory, sweet, and tangy flavors in every bite.
- Lemon Garlic Baked Salmon: A simple and flavorful salmon dish that’s perfect for a quick dinner. The lemon and garlic enhance the natural flavor of the salmon, making it a go-to recipe.
- Shrimp Scampi with Zucchini Noodles: A lighter take on a classic pasta dish, with shrimp and zucchini noodles. The zucchini noodles absorb the garlic butter sauce, making this dish both healthy and indulgent.
- Grilled Mahi Mahi with Mango Salsa: A tropical twist on grilled fish, topped with fresh mango salsa. The sweetness of the mango pairs beautifully with the grilled Mahi Mahi.
Pesto Baked Cod with Potatoes is a dish that brings together simple ingredients to create a satisfying and flavorful meal. The combination of tender cod, crispy potatoes, and vibrant pesto makes it a recipe worth trying. Whether you’re cooking for yourself or serving guests, this dish is sure to impress without requiring a lot of time or effort. Give this recipe a try, and enjoy a delicious, well-balanced meal with minimal effort. Don’t forget to leave a comment or share the recipe if you enjoyed it!
2 thoughts on “Pesto Baked Cod with Potatoes”
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