Pesto, Parmesan and Panko Crusted Cod


If you want to have a really moist fish dinner, I highly recommend making it the way I did tonight. I started with cod fillets that I buy at Trader Joe’s. I spread some jarred pesto over the top of my fish, after sprinkling it with kosher salt and fresh ground pepper. On top of the pesto, I spooned a mixture of grated parmesan and panko bread crumbs … my mixture was 50/50 – 1/4 cup of each. I baked this fish in a dish in the oven at 400 degrees for 25 minutes.

Alongside my fish, I served Roma tomatoes that I roasted in the oven in olive oil, jarred minced garlic, kosher salt and pepper.


They were so good! I had a vision of making a huge pan of them and serving them over whole grain pasta. Look for that recipe in the next couple of weeks. Roasting tomatoes really brings out the flavor, they’re so good that way. If you haven’t yet tried this with tomatoes, please do. You won’t be sorry.


  • Cod fillets
  • 1/4 – 1/2 cup jarred pesto
  • kosher salt
  • fresh ground pepper
  • equal parts panko bread crumbs and grated parmesan. I recommend 1/4 cup  each, it will go a long way.
  • shaved parmesan for serving


Preheat oven to 400 degrees.

Pat fish dry with paper towel. Sprinkle with kosher salt and pepper. Spread pesto on fish and then spread bread crumb mixture over the pesto. Drizzle with olive oil. Place in oven and bake for 25 minutes, or until fish reaches an internal temperature of 145 degrees.


Until next time, Kris



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