Caprese Pesto Cod Filets
Want a nice twist on a classic fish? Try our Caprese Pesto Cod Filet, We will show you a step by step guide in our video below. Prepare to amaze your guest with this recipe!
Caprese Pesto Cod Filets
2 lbs of Cod Filets
2 Tablespoons of Extra Virgin Olive Oil (Divided)
2 Tablespoons of Butter (salted) (Divided)
A good quality Pesto (I use DaVinci Pesto Genovese)
1 Large Beefsteak Tomato
Provolone Cheese
Mozzarella Cheese
Salt and Pepper
Preheat oven to 400 degrees. Add butter and olive oil together in a frypan over medium-high heat. Salt and pepper your Cod Filets to your taste. Add Cod Filets to the frypan for about a minute to a minute and a half per side. This method cooks Cod very quickly. When the Cod begins to flake and separate, it’s cooked. Remove from pan and set aside until all the fish is cooked. Add remaining Olive oil and Butter if needed to finish cooking all the fish. Place the Cod Filets on a silicone mat or foil-covered baking pan. Now spread a generous layer of Pesto over each Cod filet and cover with a slice of Provolone Cheese. Cut the Beefsteak Tomato into 1/4″ slices and top each Cod Filet. Add salt and pepper to your liking. Top each tomato with a generous mound of Mazzarella Cheese.
Add butter and olive oil together in a frypan over medium-high heat. Salt and pepper your Cod Filets to your taste. Add Cod Filets to the frypan for about a minute to a minute and a half per side. This method cooks Cod very quickly. When the Cod begins to flake and separate, it’s cooked. Remove from pan and set aside until all the fish is cooked. Place the Cod Filets on a silicone mat or foil-covered baking pan. Add a slice of Provolone Cheese to each Cod Filet. Cut your Beefsteak Tomato into 1/4″ slices and top each Cod Filet. Add salt and pepper to your liking. Top each tomato with a generous mound of Mozzarella cheese. Bake for 10 minutes until tomatoes are tender and the Mozzarella is golden brown. Bon Appetit!
