Garlic Pesto & Almond Crusted Cod with Roasted Potatoes & Asparagus

Garlic Pesto & Almond Crusted Cod

with Roasted Potatoes & Asparagus

35 MIN
+$1.99/serving 4 Servings
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Available Options

  • with Cod
    includes four 5-oz Sustainably Sourced, Wild Caught Cod Fillets View recipe
    Wellness
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
    • with Salmon

    From the Test Kitchen

    Here, flaky cod fillets get a flavorful, crunchy coating from a mix of lemon-garlic pesto sauce and almond breadcrumbs. You'll serve it with simple sides of Italian-seasoned potatoes and tender roasted asparagus.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious Nutritionist's Pick
    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
    fresh
    ingredients
    Garlic Pesto & Almond Crusted Cod with Roasted Potatoes & Asparagus
    Title
    • 4 Skin-On Salmon Fillets
    • 24 oz Potatoes
    • 12 oz Asparagus
    • 2 Lemons
    • ½ cup Panko Breadcrumbs
    • 4 Tbsps Sliced Roasted Almonds
    • 6 Tbsps Roasted Garlic Pesto
    • 4 Tbsps Mayonnaise
    • 2 Tbsps Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

    Garlic Pesto & Almond Crusted Cod

    Prepare the ingredients
    1 Prepare the ingredients

    Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Quarter and deseed the lemon(s). Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Cut the potatoes into 1/2-inch-thick rounds. In a bowl, combine the almonds, breadcrumbs, and a drizzle of olive oil; season with salt and pepper. In a separate bowl, combine the garlic pesto, mayonnaise, and the juice of 2 lemon wedges (or 4 for 4 servings). Taste, then season with salt and pepper if desired.

    2 Roast the potatoes

    Line two sheet pans with foil. Transfer the potato rounds to one sheet pan. Drizzle with olive oil; season with salt, pepper, and the Italian seasoning. Toss to coat and arrange in an even layer. Place on the lower oven rack and roast 20 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Roast the fish & sere your dish
    3 Roast the fish & sere your dish

    Meanwhile, transfer half the garlic mayo to a separate bowl; set aside for serving. Transfer the halved asparagus to the remaining sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan, skin side down. Evenly spread or brush the remaining garlic mayo onto the fish, then top with the almond breadcrumbs (pressing gently to adhere). Drizzle with olive oil. Roast 10 to 15 minutes, or until the asparagus is tender and the fish is cooked though. Remove from the oven. Serve the roasted fish with the roasted vegetables. Drizzle the fish with the reserved garlic mayo. Serve the remaining lemon wedges on the side. Enjoy!

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