Baked Parceled Cod with Barilla® Genovese Pesto Recipe | US_PROD-457a9539-158a-4635-88b5-9c77bd374ed2

Baked Parceled Cod with Classic Genovese Pesto

Name: Baked Parceled Cod with Classic Genovese Pesto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 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

35 minutes

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This recipe was created by Chef Stuart O’Keeffe on behalf of Barilla^®.

Ingredients

2 servings

2Tablespoons Barilla^® Classic Genovese Pesto

26- Ounces Cod fillets

6Red baby potatoes, sliced, divided

8Asparagus spears, trimmed 1-2 inches from the end, divided

1Cup cherry tomatoes, halved, divided

1Lemon sliced

1Teaspoon kosher salt

1Teaspoon freshly ground black pepper

¼Cup lemon juice, divided

2Tablespoons Extra Virgin Olive Oil, Divided

4sprigs 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!