Baked Parceled Cod with Classic Genovese Pesto

Creamy Genovese Pesto

Made with

Barilla Creamy Genovese Pesto Sauce

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

Ingredients 2 Servings

  • 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
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  • Preheat oven to 375˚ F.
  • Season cod with salt and pepper. Spread pesto over fish fillets and set aside.
  • 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.
  • Fold over the ends of the paper to enclose the fish. Place on a baking sheet. Repeat with remaining fish.
  • Bake for about 15-20 minutes, or until fish reaches 130˚F to 135˚F on a thermometer.
  • Remove from oven, place on a plate and enjoy!
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