Baked Parceled Cod with Classic Genovese Pesto
Baked Parceled Cod with Classic Genovese Pesto
35 minutes total
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Gatherings
- Lemon
- Pesto Sauce
- Protein
- Seafood
- Spring Recipes
- Summer Recipes
- Tomatoes
- Weekend
- Weeknight
This recipe was created by Chef Stuart O’Keeffe on behalf of Barilla®.
Ingredients
Serves 2
| 2 | Tablespoons Barilla® Classic Genovese Pesto |
| 2 | 6- Ounces Cod fillets |
| 6 | Red baby potatoes, sliced, divided |
| 8 | Asparagus spears, trimmed 1-2 inches from the end, divided |
| 1 | Cup cherry tomatoes, halved, divided |
| 1 | Lemon sliced |
| 1 | Teaspoon kosher salt |
| 1 | Teaspoon freshly ground black pepper |
| ¼ | Cup lemon juice, divided |
| 2 | Tablespoons extra virgin olive oil, divided |
| 4 | Sprigs fresh thyme, divided |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Preheat oven to 375˚ F.
Step 2
Season cod with salt and pepper. Spread pesto over fish fillets and set aside.
Step 3
Lay out 1 large sheet (about 16" x 12") of parchment paper. Place potato slices, asparagus, tomatoes in the center of the paper, season with salt and pepper, a splash of lemon juice. Place fish fillet on top with a slice of lemon. Drizzle 1 tablespoon extra-virgin olive oil, and 2 sprigs of thyme.
Step 4
Fold over the ends of the paper to enclose the fish. Place on a baking sheet. Repeat with remaining fish.
Step 5
Bake for about 15-20 minutes, or until fish reaches 130˚F to 135˚F on a thermometer.
Step 6
Remove from oven, place on a plate and enjoy!