With a flavorful parsley pesto to top off this Easy Baked Fish, it will keep dinner far from boring or routine. It's fabulous for any busy weeknight. I serve it with a side sweet potato and a simple salad for a complete meal. You won't believe how quickly this recipe comes together.
One of my favorite things about cooking fish is that it doesn’t take any time at all to do it! And with a flavorful parsley pesto to top off this Easy Baked Fish, it will keep dinner far from boring or routine. This would be a fast and fabulous dinner any busy night of the week. Enjoy!
Easy Baked Fish
With a flavorful parsley pesto to top off this Easy Baked Fish, it will keep dinner far from boring or routine. It's fabulous for any busy weeknight. I serve it with a side sweet potato and a simple salad for a complete meal. You won't believe how quickly this recipe comes together.
Print Recipe
Servings: 4 people
Ingredients
- 1 pound mild white fish in fillets (such as cod, tilapia, flounder, or sole)
- salt to taste
- pepper to taste
- 1 cup parsley fresh
- 1/2 cup almonds raw, sliced
- 1/2 cup parmesan cheese grated
- 3 green onions trimmed, white and green parts
- 3 tablespoons olive oil + extra for greasing the baking dish
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 400 degrees F.
- Grease a large rectangular baking dish with a light coating of olive oil. Evenly distribute the fish fillets in the bottom of the baking dish, sprinkle with salt and pepper, and set aside.
- In a food processor, combine the parsley, almonds, Parmesan, green onions, 3 tablespoons olive oil, and lemon juice. Pulse until it forms a thick pesto.
- Spread the pesto in an even layer on top of the fish. Cook until done (white and flaky), about 15 – 20 minutes depending on the thickness of the fish.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Easy Baked Fish
Amount Per Serving
Calories 259
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 4g25%
Cholesterol 11mg4%
Sodium 201mg9%
Potassium 250mg7%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 1g1%
Protein 9g18%
Vitamin A 1460IU29%
Vitamin C 24.6mg30%
Calcium 213mg21%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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My kids have nut allergies to all nuts. How can I make the pesto without them?
Hi Kristy, you can definitely try omitting them completely, as traditional pistou is generally made with olive oil, basil and garlic only: while cheese may be added. – Nicole
I made a light version of the pesto by substituting plain non-fat Greek yogurt in place of the oil and it came almost as good as oil-based pesto. Thanks for a fantastic idea.
Glad to hear that! Thanks for sharing. – Nicole
So I definitely modified the pesto with ingredients I had on hand: basil instead of parsley, pine nuts instead of almonds. THIS WAS AMAZING! I LOVE PESTO but have never baked it with the fish/meat and have never tried green onions in the mix, a delicious and light meal. Thank you!
Great recipe! I made tilapia and cod and liked the cod better. The pesto was delicious and the recipe made a large amount to really smother on the fish!
I made this on Thursday, and today it is Saturday and I am making it again. I like the recipe that much! It is light, flavorful, fresh, and the parsley is available year round and less costly than basil. I love olive oil, but I like that this recipe doesn’t overdo it in that department so the parsley and nut flavors really take centre stage. I used flaked almonds as they were the only nuts I had available and it was delish. I had some pesto leftover and used it the next day on pasta. Thank you!
Would salmon work? That’s all I have in the freezer
Hi Sonya. It would work just fine. ;)
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Delicious, The pictures look great and the recipe sounds good. i love the level of sweetness, definitely a keeper. thanks as always :)
Hey Lisa, looks so delicious! thanks you for sharing the recipe with us, sounds so easy!
Made this last night with cod. Used pecans since I had them in fridge. Came out spectacular. My husband and I both loved. I cooked it at a slightly lower temp for a bit longer and it came out perfect…
For the longest time, I thought you could only make pesto out of the traditional ingredients– basil, pinenuts, etc. But, then I learned that you can make a pesto out of nearly any green and nut combination. I make a kale walnut pesto that’s delish. Parsley is always nice with white fish, so I bet this recipe is great. Love the quick meal ideas!
Thank you! I’m trying this tonight!!
Super, thanks!
Hi, any suggestions as a substitute for almonds? My husband is allergic. Pine nuts?
Yes, try pine nuts or pecans!