I followed the recipe dutifully but it somehow lacked the kick I was looking for... that is until I added some white wine to the chicken stock, and even some cognac which made a huge difference! It tasted alot more complex and had more depth in its taste. I had also rubbed the cod fish with salt, pepper and old bays seasoning for added taste prior to baking them in the oven at 180 deg celsius for abt 20 min or so. Kept them warm at 100 deg celsius until my guests were ready for the main dish! Turned out fab!!!
Light, healthy, and wonderfully flavorful for being so quick and easy to prepare. Who can argue with a combination like that? I made everything as per the recipe. Was a little doubtful about the sauce, but as soon as I tasted it I thought, "Wow, I made *this*?". (I'm not exactly Top Chef material.) It really transformed plain old cod into something special. This is a dish I would feel confident putting on the menu when entertaining. It paired wonderfully with a very moderately priced Sauvignon Blanc.
Wow sooooo good! My husband and I loved this recipe! The only change I made was to baste the fish in a couple tbsp of butter and olive oil toward the end of the cooking time.
Excellent recipe. Easy, flavorful and great way to jazz up cod. I know it will be seen a lot on the table during basil growing season. I did add a few swipes of the micrograter of lemon zest. My Mom said to let everybody know it was so good she didn't even use the tartar sauce she had pulled out. I served this with a garden salad and potato.
Excellent! I used Costco's premodern pesto and it was terrific. If you do, don't add too much garlic or cheese. Will definitely make it again.
Easy and delicious!!
Feeding a teenager and fussy eater wife, gotta keep it simple. My family loves pesto, and this low fat recipe made cod into a perfectly delicious treat that everyone loved. This recipe just joined our list of regular entres.
a great recipe! My only problem was with cooking time. 3 minutes a side is more than enough, I had 1" thick cod filets. I seasoned with salt, pepper, and a wee bit of Old bay seasoning. I used basil from my garden, maybe a little too strong so cheated and used basil pesto sauce. PerfectI highly recommend checking temperature of filets with a device: my favorite is a "Thermopen". stop cooking at 135 degrees. Also, don't put filets in pan until it is hot. enjoy!
This was a nice delicate topping for fish. I did rub the fish with Old Bay seasoning as suggested, used garlic flavored EVOO and used the 50/50 with white wine and chicken broth as suggested. I will make this again with the fish but I really want to try the sauce on chicken. Thanks.
IMO, baked in the oven is going to be the preferred way to go here as pan fried would make more of a mess with the cheese BUT, the pan sear with baking to temp would also be fine . In theory, baked parmesan goes very well with baked whitefish. I would say, it depends on the whitefish here, the higher the quality, fresher and less aftertaste it has, the more it will be a canvas for the 'pesto'. I would also watch the amount of liquids being put into the pan when finalizing the basil/cheese topping. I used a food processor to finely chop the basil. Look at all the photos to see the finalized product as the recipe poster intended to appear. I'm going to have to try this one again some once or twice.