Pesto-Crusted Baked Cod with Zucchini Ribbons
Flaky white fish topped with herbaceous pesto and served alongside tender sautéed zucchini ribbons.
Recipe Author
Riff Kitchen@riffkitchen
Pesto-Crusted Baked Cod with Zucchini Ribbons
Flaky white fish topped with herbaceous pesto and served alongside tender sautéed zucchini ribbons.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 2
- effort
- Easy
Chef's note
This meal provides a high-protein, low-carb lunch that relies on pantry staples for a fresh, vibrant flavor profile.
Method
8 steps · tap one to tick it off
Tips
Pat the cod very dry. Cod holds a lot of water. Left wet, the pesto slides off and the fillets bake in a puddle on the sheet.
Tuck the thin tail under. Cod fillets taper at one end. Folding the tail under evens out the thickness so the whole fillet is done at the same time.
Salt the zucchini only at the end. Salt draws water out of the ribbons. Seasoning after they leave the heat, as step 7 does, keeps them from going limp in the pan.
Swaps
No parmesan cheese? Pecorino Romano or grated Grana Padano.
No olive oil? Butter or avocado oil for the zucchini.
Storage
Fridge: 3 to 4 days in a sealed container. Store the zucchini separately; it releases water as it sits.
Freezer: 2 to 3 months for best quality, for the cod alone. The zucchini ribbons thaw limp and watery, so cook fresh ones.
Reheat: Covered in a 140°C oven with a splash of water, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
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Chef's note
This meal provides a high-protein, low-carb lunch that relies on pantry staples for a fresh, vibrant flavor profile.
Instructions
Follow the steps to perfection.
Tips
Pat the cod very dry. Cod holds a lot of water. Left wet, the pesto slides off and the fillets bake in a puddle on the sheet.
Tuck the thin tail under. Cod fillets taper at one end. Folding the tail under evens out the thickness so the whole fillet is done at the same time.
Salt the zucchini only at the end. Salt draws water out of the ribbons. Seasoning after they leave the heat, as step 7 does, keeps them from going limp in the pan.
Swaps
No parmesan cheese? Pecorino Romano or grated Grana Padano.
No olive oil? Butter or avocado oil for the zucchini.
Storage
Fridge: 3 to 4 days in a sealed container. Store the zucchini separately; it releases water as it sits.
Freezer: 2 to 3 months for best quality, for the cod alone. The zucchini ribbons thaw limp and watery, so cook fresh ones.
Reheat: Covered in a 140°C oven with a splash of water, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix