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Baked Parceled Cod with Classic Genovese Pesto

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Baked Parceled Cod with Classic Genovese Pesto

35 minutes total

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!

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