fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
baked cod with pesto cherry tomatoes and asparagus on a white plate and lemon and basil in background.

Baked Cod with Pesto & Asparagus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cheryl Englebretson
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Description

This fish dish is packed with flavor and brightness. It is one I especially love in spring and summer, when these ingredients are fresh in season. It covers your protein, healthy fats and carbohydrates in one tasty packet!

Ingredients

Scale
  • 1 1/4 lb. cod (wild caught), cut into 4 pieces
  • 1/2 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 cup pesto (recipe below, if you don’t already have some made and on hand):
    • 2 cups fresh basil leaves, packed
    • 1 Tbsp. lemon juice, freshly squeezed
    • 1/3 cup pine nutes
    • 2 cloves garlic, minced
    • 1/4 tsp. sea salt
    • 1/8 tsp. freshly ground black pepper
    • 2 Tbsp. nutritional yeast
  • 2 cups asparagus, ends trimmed (about 6 spears per serving)
  • 1 cup cherry tomatoes, halved

Instructions

  1. Heat the oven to 375 degrees Fahrenheit
  2. Place each piece of fish on its own piece of parchment paper
  3. Season the fish on both sides with sea salt and black pepper
  4. Make the pesto, if not using a prepared pesto. Put all of the ingredients in a food processor and pulse until all ingredients are chopped well.
  5. Top each piece of fish with 1 Tbsp. of pesto
  6. Wash the asparagus and trim off the bottom ends (about 3 inches). They tend to be tough. Cut the top portions of each stalk in half. Wash and halve the cherry tomatoes.
  7. Place the asparagus around the sides of the fish and the cherry tomatoes on the top of the fish.
  8. Wrap up the parchment around the fish and tie with the twine to hold it together. Start with the long ends of the parchment. Bring the two sides of parchment together and fold over multiple times until secure to the fish. Tie up the middle section of the fish first with the cooking twine. Next, secure each of the ends.
  9. Place the fish packets on a rimmed baking sheet and bake for 15 minutes.

Notes

Use haricots verts (French green beans) in place of the asparagus

Omit the cherry tomatoes, if you are avoiding nightshades

You can use aluminum foil instead of the parchment to cook the fish

The fish can be cooked on the grill instead of the oven, if using foil

Find it online: https://realfoodwell.com/baked-cod-with-pesto-asparagus/