Olive and Pesto-Crusted Cod

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Olive and Pesto-Crusted Cod
Photo: Randy Mayor; Styling: Claire Spollen
Serves 4 (serving size: 1 fillet)


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4 (6-ounce) cod fillets
Cooking spray
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons refrigerated pesto (such as Buitoni)
1 teaspoon grated lemon rind
1 1/2 ounces pitted Castelvetrano olives, chopped
1 (1-ounce) whole-grain bread slice, toasted


1. Preheat oven to 400°.

2. Arrange fish on a parchment paper-lined baking sheet coated with cooking spray. Sprinkle fish evenly with salt and pepper.

3. Place pesto, rind, olives, and bread in the bowl of a mini food processor; pulse until finely chopped. Spoon olive mixture evenly over fish, pressing to adhere. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork.

Created date

June 2014

Nutritional Information

Calories 188
Fat 5.8 g
Satfat 1 g
Monofat 3.1 g
Polyfat 0.8 g
Protein 28 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 82 mg
Iron 1 mg
Sodium 536 mg
Calcium 50 mg