Baked Cod in Foil Packets with Pesto

Baked cod in foil packets with pesto, leeks, tomatoes, lemon, and rosemary. An easy weeknight dinner with little cleanup.

Prep Time 10

Cook Time 20

Total Time 30

Course Dinner

Cuisine Other

Servings persons

Calories 134 kcal

A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C

Ingredients you need per step are listed below the step in Italic

Preheat the oven to 400 °F. Place 4 sheets of foil or parchment paper on your counter.
Divide the sliced leeks between the sheets.
½ leek
Place a cod fillet on top of each portion of leeks. Spoon pesto over the cod.
1.1 pounds cod fillets, 2 tablespoons red pesto
Add the cherry tomatoes, lemon slices, and rosemary.
4 oz. cherry tomatoes, 1 lemon, 4 sprigs fresh rosemary
Seal the packets well, leaving a little room inside for steam.
Place the packets on a sheet pan.
Bake for 20 minutes, or until the cod is cooked through and flakes easily.
Open the packets carefully, away from your face, because hot steam will escape.

1. Can I prep the packets ahead? Yes. Assemble the packets, keep them chilled, and bake them when you are ready to eat.

2. Can I use another fish? Yes. Salmon works well if you want a richer fish. Other firm white fish can also work.

3. Can I make this vegetarian? Yes. Replace the cod with mushrooms. They work well with pesto, lemon, leek, and rosemary.

4. Why does this recipe not need extra oil? The fish steams in the sealed packet. The pesto also adds flavor and richness.

5. How do I avoid dry cod? Seal the packets well and do not overbake. Start checking when the baking time is up.

6. Can I use parchment instead of foil? Yes. Both work for this recipe. Parchment gives a softer packet, foil is a little easier to seal tightly.

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