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    Cod with a cheese and pesto crust

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    Cod with a cheese and pesto crust

    1 of your 2 a week fish portions, great for using up leftover pesto and at only £1.05 per serving

    • Preparation time: 5 minutes
    • Cooking time: 8 minutes to 10 minutes
    • Total time: 13 minutes to 15 minutes 15 minutes

    Serves: 2


    • 2 tbsp pesto (see Cook's tips)
    • 25g Cooks' Ingredients Breadcrumbs
    • 4 tbsp grated Parmigiano Reggiano
    • 2 x 150g fillets Icelandic cod


    1. Preheat the oven to 200ºC, gas mark 6. Mix together the pesto, breadcrumbs and Parmigiano Reggiano.
    2. Place the cod fillets on a baking tray and press the pesto mixture on top of each cod fillet. Bake in the oven for 15 minutes, or until the cod is cooked through and the topping is crisp and golden. Serve with roasted peppers and a mild, green salad.

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    Cook's tips

    Use any type of pesto for this dish; it works with all. The topping can be used on any firm white fish or with chicken fillets.

    Drinks recommendation

    The firm texture of this fish combined with the
    Italian flavours of pesto and Parmigiano Reggiano
    suit a fresh and lightly aromatic white such as the medal-winning Araldica La Luciana 2008 Gavi,
    Piedmont, Italy.


    Average user rating

    4 stars