Pesto Baked Cod and Potatoes

5 from 3 votes

This Pesto Baked Cod is fast and flavorful! It's made with roasted Yukon gold potatoes, cod fish filets, and a creamy lemon pesto mayo sauce.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Keyword: cod with pesto sauce, baked cod and potatoes, cod sheet pan dinner

Servings:

Calories: 368kcal

Author: Christine Rooney

Equipment

Baking Sheet

Ingredients

For The Cod and Potatoes:

1 - 1 ½ lb. cod fresh or frozen
6 heaping cups Yukon gold potatoes or any waxy potatoes, equals 2 lbs. or 8-12 potatoes, depending on size
3 Tbsp. olive oil split
2 tsp. garlic powder
2 tsp. Italian seasoning
½ tsp. kosher salt split
½ tsp. pepper split

For The Pesto Sauce:

¼ cup jarred basil pesto
2-3 Tbsp. mayo
2 Tbsp. lemon juice
lemon wedges for garnish
fresh basil for garnish optional

US Customary - Metric

Instructions

For The Potatoes:

Heat oven to 400 degrees Fahrenheit.
Thaw 1 - 1 ½ lbs. of cod if frozen. Once thawed, place the fish between paper towels to absorb any excess moisture. Or, simply pat the fish dry with paper towels if using fresh cod.
Drizzle 1 Tbsp. of olive oil over the fish and sprinkle with ¼ tsp. each of kosher salt and pepper. Set aside.
Wash and scrub 2 lbs. of Yukon gold potatoes (or waxy potatoes of choice) if needed. Dice the potatoes into chunks, making sure they are all relatively the same size to ensure even cooking (yields 6 heaping cups of diced potatoes).
Place the diced potatoes onto a large baking sheet. Drizzle 2 Tbsp. of olive oil over the potatoes. Add 2 tsp. each of garlic powder and Italian seasoning and ¼ tsp. each of kosher salt and pepper to the potatoes. Toss until completely coated in the oil and spices.
Place the baking sheet into the oven and roast for 15 minutes. Remove from the oven after 15 minutes.
Place the cod on top of the halfway-roasted potatoes and arrange so that the pieces of fish are not touching each other.
Return the baking sheet to the oven and roast for another 15 minutes, or until the cod is finished cooking.
Remove the baking sheet from the oven.
The cod should be fully cooked and the potatoes easily pierced with a knife or fork at the end of the cooking time.
The safe internal temperature for fish is 145 degrees Fahrenheit. This can be checked using a food thermometer if you have any questions.

For The Pesto Mayo:

To make the sauce, simply combine ¼ cup jarred basil pesto, 2-3 Tbsp. mayo, and 2 Tbsp. lemon juice in a small bowl.
Stir until completely combined using a fork or a small whisk.
The sauce should be easily drizzled when combined.

To Serve:

Place some of the roasted potatoes onto a plate and top with 1-2 of the cod filets. Drizzle with desired amount of the pesto sauce.
Squeeze a wedge of lemon juice over the top of the dish. Garnish with fresh basil or herbs of choice (optional).

Notes

Any waxy variety of potatoes such as red or fingerling may be used in place of Yukon gold potatoes.

If you are unable to find cod, feel free to substitute it with any variety of firm, flaky white fish such as haddock, pollack, grouper, halibut, Mahi Mahi, or walleye.

Cooking times may vary, depending on the thickness of the cod filets.

Feel free to use any leftover pesto sauce as a dip for vegetables or drizzled over roasted vegetables, chicken, or meats.

Nutrition