Pesto Parmesan Cod February 25, 2016 17:45

I know some people don't think fish and cheese belong on the same plate however this is as delicious as it is quick. 


1 lb wild caught cod filets or other sustainable whitefish

1/4 jar Healthy Gourmet Kitchen Kale Pesto

1/3 cup freshly grated Parmigiano-Reggiano cheese

1/3 cup panko breadcrumbs (can substitute crushed corn flakes for gluten free)

1/4 cup flour of choice. Almond meal would work well.

Fresh parsley for garnish (optional)

Preheat oven to 425F

Place a wire rack such as a cooling rack on a rimmed baking sheet.

Place pesto in shallow bowl and bring to room temperature.

Grate the cheese onto a separate plate, mix with breadcrumbs

Place flour on another plate.

Pat the fish completely dry with paper towels so the coating doesn't get mushy.

Lightly coat the fish with flour, then with the pesto much as you would flour/egg, then with the grated cheese. Place on wire rack on baking sheet.

Place in preheated oven for 15 - 20 minutes or until cooked through. If your fish are thin they will take less time to cook.

Remove from oven, garnish and serve immediately.