Italian Pesto-Crusted Cod with Haricots Verts and Cherry Tomatoes

Method

1. Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper and lightly mist with cooking spray. The hot surface will sear the cod immediately upon contact.

2. While the oven heats, prepare the pesto: In a dry pan over medium-low heat, toast pine nuts for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning. Transfer to a food processor or mortar.

3. Add basil, garlic, Parmesan, lemon zest, and 30ml olive oil to the pine nuts. Process in pulses until you have a vibrant green paste with some texture remaining. Season with half the salt and pepper. Set aside 2 tablespoons of this pesto for serving.

4. Blanch the haricots verts in boiling salted water for exactly 2 minutes—they should remain bright green with a slight snap. Immediately drain and plunge into ice water to halt cooking, then pat completely dry with a clean kitchen towel.

5. Arrange the green beans and cherry tomatoes on the prepared baking sheet. Drizzle with the remaining 15ml olive oil, season with remaining salt and pepper, and toss to coat evenly. Create four evenly spaced gaps for the cod fillets.

6. Pat the cod fillets dry with paper towels—this is crucial for achieving a crispy crust. Place each fillet on the baking sheet atop the vegetables.

7. Spoon 1.5 tablespoons of pesto onto the top of each cod fillet, spreading it gently to cover the surface without pressing down. The residual moisture from the fish will help the pesto adhere.

8. Roast for 12-15 minutes until the cod flakes easily when pressed with a fork and reaches an internal temperature of 63°C (145°F). The pesto crust should be slightly darkened at the edges and fragrant.

9. Remove from oven and rest for 2 minutes. The carryover heat will continue cooking the fish slightly while the crust sets. Serve immediately with the reserved pesto spooned over the top.