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.
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.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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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!