Easy Baked Fish

4 Reviews / 5 Average
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.
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Easy Baked Fish on 100 Days of #RealFood

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 on 100 Days of #RealFood

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18 thoughts on “Easy Baked Fish”

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    1. 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

  1. 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.

  2. 5 stars
    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!

  3. 5 stars
    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!

  4. 5 stars
    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!

  5. 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…

  6. 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!