Roasted red pepper pesto topped cod recipe

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  • Healthy
serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 10 min
preparation plus 20 mins cooking
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  • Keep this fish-dinner light by serving with a leafy green salad. The pesto adds a delicious flavour as well as texture to your white fish. This recipes serves 4 people and is a quick and speedy mid-week dinner when you fancy something a little different from your usual fish dish.


    • 4 thick cod portions
    • 4 tbsp of roasted red pepper pesto
    • 75g (3oz) of fresh white breadcrumbs
    • Finely grated lime zest
    • 3 tbsp of mixed chopped herbs (such as dill, chives and parsley)
    • sea salt and freshly ground black pepper
    • salad leaves to serve


    • First preheat the oven to 200°C/400°F/gas 6. Then place the cod on a greased baking sheet and season. Spread each piece with roasted red pepper pesto.

    • Now mix the breadcrumbs, lime zest, herbs and the remaining pesto in a bowl. Spoon the breadcrumb mix over the cod and press down lightly to make a delicious crust on top.

    • Finally bake in the oven for 15-20 minutes, or until the fish is just cooked and serve.

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