Pesto Baked Cod with Crushed New Potatoes
Thick cod fillets baked under a spoonful of basil pesto, served on buttery crushed new potatoes with tomatoes.
Made with Basil pesto. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £2.48 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the new potatoes in salted water for 15 to 18 minutes until tender.
16 min 40 s - 2
Heat the oven to 200°C (180°C fan). Put the cod in a lightly oiled baking dish with the halved tomatoes around it. Season the fish.
- 3
Spread 2 tbsp of your ready made basil pesto (see the base recipe) over each fillet. Bake for 12 to 14 minutes until the fish flakes and is opaque all the way through.
13 min - 4
Steam the broccoli over the potato pan for the last 4 minutes.
4 min - 5
Drain the potatoes and return them to the pan with the butter. Crush them roughly with a fork, keeping chunky bits. Season well.
- 6
Serve the cod on the crushed potatoes with the tomatoes, broccoli and any juices from the dish. Add lemon wedges.
Tips
- Pat the cod dry before adding the pesto, so it bakes rather than steams.
- Check for doneness by pressing the thickest part. It should flake easily and look white all the way through.
- For a dairy free version of the potatoes, use olive oil instead of butter. The pesto still contains parmesan.
Storing and freezing
Best eaten straight away. Leftover fish keeps 1 day in the fridge, covered, and should be reheated until steaming hot.
Questions
Can I use frozen cod?
Yes. Defrost it fully in the fridge overnight, then pat dry. Frozen fish releases extra water, so dry it well to keep the pesto from sliding off.
What other fish works?
Haddock, pollock, hake or salmon fillets all work. Thicker fillets need the full 12 to 14 minutes, and thin ones need about 10.
More made with basil pesto
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.