Lemon pesto baked cod with cannellini beans is a flavorful dinner that comes together in 30 minutes. It’s a delicious weeknight meal and a great way to incorporate more fish into your diet.
Lemon Pesto Baked Cod
This 30-minute meal is an absolute must-make if you’re looking for new ways to eat fish. The cod comes out tender and melts in your mouth, and is packed with lemony pesto flavor.
It gets baked with cannellini beans for added fiber, grape tomatoes, shallots and garlic. Serve it over rice, couscous or with a side of potatoes for an easy, well-rounded meal.
Cod is one of my top choices for this recipe because it flakes like butter and absorbs all of the delicious flavors of the dish. The canned beans add the perfect texture along with some fiber, and the added lemon juice to the pesto adds the perfect zest.
This recipe is so easy to whip up and just packed with nourishing ingredients.
How to make pesto baked cod
Here’s what you’ll need:
- cod- I used 4 cod fillets, but this recipe can be made with one larger piece. Halibut, branzino or even salmon are some other fish options if you can’t find cod
- pesto- I used a store-bought pesto, but you can easily make your own or use a dairy-free option
- cannellini beans- the canned beans add some texture and fiber. I love how buttery cannellini beans are, but chickpeas are also a good option
- lemon juice- fresh lemon juice mixed with the pesto gives it the perfect added zesty flavor
- shallots and garlic, for added flavor
- salt & pepper
- olive oil
- Toss the tomatoes, shallots, garlic and beans with olive oil, salt and pepper
- Add the fish to the baking dish and coat the top with the pesto mixed with lemon juice
- Drizzle each fillet with olive oil, and bake everything for another 18-20 minutes
- Top with fresh squeezed lemon & parsley and enjoy!
You guys are going to love this one-pan meal. Tag me on Instagram if you try it!
What to serve with your pesto baked cod:
Za’atar Smashed Potatoes with Chipotle Tahini
Citrus & Fennel Avocado Salad
Crunchy Cabbage Salad
Lemon Pesto Baked Cod
Ingredients
- 4 cod fillets, 4-6 oz each
- 1/4 cup pesto, store-bought or homemade
- 1 can cannellini beans, drained and rinsed
- 1 cup grape tomatoes
- 1 shallot, thinly sliced
- 4 cloves garlic, cut in half lengthwise
- 1 lemon
- Olive oil
- Salt & pepper
- Fresh parsley, to top
Directions
- Preheat the oven to 400 F
- In a large baking dish, add the beans, tomatoes, garlic and sliced shallot. Drizzle generously with olive oil and season with salt and pepper. Toss together to combine.
- Place the cod fillets into the baking dish and season each piece with salt and pepper.
- In a small bowl, combine the pesto and half of the lemon juiced. Spread the pesto over each piece of fish. You can mix any leftover pesto over the veggies.
- Slice the other half of the lemon and place it around the dish. Season lightly with olive oil.
- Bake for about 15-20 minutes, depending on the thickness of the fish. The cod should flake easily with a fork when ready.
- Serve with fresh lemon juice and chopped parsley.
My family loved this!
I was a doubdtfull about the recepe but it came out perfect. All my family liked it. I didn’t have canoli beans but it was great with just tomatoes and pesto sause. I also didn’t put lemon pieces on a top in order not to make it too lemony. I added some gluten free chickpeas spaghetti on a side. It was very tasty dish.
Thank you, Larisa!
Boring. Poor combination. Maybe if I mush it together and tenderize the beans, add tomato sauce and mix it with pasta for pasta figoli. Add some oregano. I’ll try that because I have a lot of leftovers.