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Pesto-Encrusted Cod with Roasted Tomatoes and Asparagus

April 2, 2025

Pesto-Encrusted Cod with Roasted Tomatoes and Asparagus

How to Make Pesto-Encrusted Cod with Roasted Tomatoes and Asparagus

This recipe provides a delicious combination of the herby pesto, flaky cod, and roasted vegetables. It’s a colorful and nutritious meal that is quick and easy to prepare.


10 min prep time


20 min cook time


4servings


1 cod filet with vegetables

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Step-By-Step Instructions:

  1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
  2. In a small bowl, mix basil pesto, 1 tablespoon olive oil, ½ the lemon zest, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
  3. Place cod filets on the sheet pan. Spread a generous layer of the pesto mixture over each filet.
  4. Toss cherry tomatoes and asparagus with the remaining tablespoon of olive oil, the rest of the lemon zest, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper and arrange around the coated cod on the baking sheet.
  5. Roast in the preheated oven for approximately 20 minutes or until the cod reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
Low Sodium
Veggie Rich
Italian
Mediterranean
Dinner
Gluten-Free
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Nutrition facts

4 Servings



  • Serving Size

    1 cod filet with vegetables


  • Amount per serving



    Calories





    214

  • % Daily value*

  • Total Fat
    11g

    14%

    • Saturated Fat
      2.4g

      12%
    • Trans Fats
      0g

  • Cholesterol
    39mg

    13%

  • Sodium
    615mg

    27%

  • Total Carbohydrate
    10g

    4%

    • Dietary Fiber
      4g

      14%
    • Total Sugars
      6g

  • Protein
    19g

Ingredients

pesto sauce
4 tbsp

olive oil (divided)
1 tbsp

lemon zest
1 tsp

Kosher Salt (divided)
1/2 tsp

black pepper (divided)
1/2 tsp

cod filets (3 ounces each)
4 whole

cherry tomatoes (halved)
2 cup

asparagus (trimmed)
1 bunch