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Olive and Pesto-Crusted Cod


Calories: 188; Fat: 5.8g; Protein: 28g; Carbs: 5g; Fiber: 1g; Cholesterol: 82mg; Iron: 1mg; Sodium: 536mg; Calcium: 50mg

* Serving size = 1 fillet *

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Rate this recipe 4.6/5 (5 Votes)


  • 4 (6-ounce) cod fillets
  • Cooking spray
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons refrigerated pesto (such as Buitoni)
  • 1 teaspoon grated lemon rind
  • 1 1/2 ounces pitted Castelvetrano olives, chopped
  • 1 (1-ounce) whole-grain bread slice, toasted


Servings 4
Adapted from


Step 1

1. Preheat oven to 400°.

2. Arrange fish on a parchment paper-lined baking sheet coated with cooking spray. Sprinkle fish evenly with salt and pepper.

3. Place pesto, rind, olives, and bread in the bowl of a mini food processor; pulse until finely chopped. Spoon olive mixture evenly over fish, pressing to adhere. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork.

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