Cod Fillet over Pesto Risotto
Cod Fillet Over Pesto Risotto. Tender cod fillets are gently coated with flour, then dipped into an egg wash and lightly fried until golden brown. Deliciously paired and served over a layer of creamy pesto risotto makes this dish an amazing seafood meal!
Cod over a flavorful risotto…
Risotto stirred with fresh pesto sauce is not a traditional dish, but it adds a subtle richness and lovely depth of flavor that complements the codfish. Making the perfect pair!
We love taking our classic recipes and jazzing them up a bit. And this cod fillet over pesto risotto turned into a fantastic meal!
The flavors are sublime!
Since pesto sauce can be made in advance (or store-bought) helps make this dish easier than it looks.
What’s special about Codfish?
- Codfish is a boneless fish that has a white meaty texture to it, and it cooks up quickly.
- It is not expensive and it doesn’t have a fishy taste to it.
- Plus, all the bones have been removed, making codfish very safe to serve children.
- It’s a very easy fish to cook in a skillet, bake, roast and/or poached.
To my surprise, serving fried cod fillet over a layer of creamy pesto risotto made this dish not only look appealing, but its textures and flavors combined will definitely ‘wow’ everyone and even convert any codfish haters.
Take our word for it, the flavors infused in every bite are out-of-this-world!
My family loved this dish, and even my picky eater enjoyed it.
When we make our homemade fresh basil pesto sauce, (which is very easy!) it’s truly the best tasting pesto sauce ever!
Why? Because it’s made with only 4 fresh ingredients: fresh basil, cloves of garlic, extra virgin olive oil, and grated Parmigiana cheese.
That’s it. Besides, it contains no nuts …whats-so-ever!
Plus, fresh is always best!
In addition, the pesto sauce gives a lot of flavor and creaminess to the risotto.
Paired with this codfish – it’s PERFECT!!
Cook’s Notes & Tips for this seafood dish…
If you plan ahead, this dish can be very easy to make.
Risotto can be made in advance, or even the night before if needed, and reheat it when you’re ready to serve. Just add in the pesto sauce at the very the last minute while reheating. Then fry the cod fillets just before serving.
To save time, you can use your favorite store-bought pesto sauce with this recipe.
Your family and friends will LOVE this Cod Fillet Over Pesto Risotto recipe!
This is such a delicious dish! I bet your family will ask you where did you get this recipe.
Keep in mind, this recipe will yield 4 servings.
So when you make this cod fillet over pesto risotto recipe, you may need to make extra! Especially, if you have family members (like I do) that really like to eat “abbondanza” -which means – eat plenty, in abundance.
How to make Cod Fillets Over Pesto Risotto?
There are 2 parts to this recipe. First, make the pesto risotto and the second part is fry up some cod fillets. Then assemble your plates!
*Follow along with our step-by-step recipe! Or jump down for our full recipe card!
Ingredients Needed for Basil Pesto Risotto:
1 small onion- chopped
1 Tbsp. extra-virgin olive oil
2 garlic cloves-diced
1 cup Superfine Arborio Extra rice
1 Tbsp. butter
1/2 cup white wine
2 cups vegetable broth
1 + 1/2 cups water
salt and pepper to taste
1/2 cup, plus 1 Tbsp. Fresh Basil Pesto Sauce
Easy Directions on How to make Pesto Risotto?
1. In a 3 or 4-quart saucepan, heat olive oil on medium heat.
2. Add the onions and garlic and sauté for about 2 minutes, until they are translucent. Next, add the rice and butter, and sauté them for 1 minute.
3. Pour in the wine and lower the heat to simmer. Stirring occasionally, until the wine is mostly absorbed.
4. In the meantime, in a small pot, heat water and broth together. Once the wine has been absorbed, add 2 ladles of the heated liquid to the rice. Simmer and stir occasionally, until liquid has been absorbed. Add the remaining liquid to the rice. Continue until all the liquid has been absorbed. About 15 to 20 minutes.
5. Taste the rice. Rice should be soft and tender to the bite, with a creamy texture. Season with salt and pepper to taste. Turn off heat.
6. Finally, stir in the basil pesto sauce to the risotto. Cover and set aside.
Keep warm until ready to serve.
Ingredients Needed for Fried Cod Fish Fillets:
1 pound fresh cod fillets (about four 2-inch pieces)
1/4 cup all-purpose flour
2 eggs- lightly beaten
salt and fresh cracked pepper
1/4 cup canola oil, for frying
Directions on how to make fried cod fillets:
1. First, place some flour into a dish or small bowl.
2. Next, use a second dish or bowl, add eggs and lightly beat them.
3. Lightly season the cod fillets with salt and pepper.
4. Heat oil in a medium-size frying skillet.
5. When the oil is hot. Start with one piece at a time, dip the cod fillet into the flour first, coating all sides.
Then dip into the egg wash, until well coated.
6. Gently place each fillet into the skillet. Fry the cod until the fish cooks through, about 2 to 3 minutes per side, or until golden brown. Carefully transfer the cod fillets to drain on a plate layered with paper towels.
QUICK NOTE: Cod is delicate, and may fall apart if you turn it too often.
Now you are ready to assemble the plates!
1. Divide the pesto risotto among 4 serving plates.
2. Lay one cod fillet on top of the risotto on each plate.
3. Serve immediately.
More Cod Fish Recipes! … try these:
- Cod Livornese
- Cod Fish Cakes – Lightened!
- Fresh Cod Fish Salad
- Easy Cod Saltimbocca
- Baked Crusted Cod
Yield: 4 servings
Cod Fillet over Pesto Risotto
Cod Fillet Over Pesto Risotto. Tender cod fillets are gently coated with flour, then dipped into an egg wash and lightly fried until golden brown; served over a layer of creamy pesto risotto makes an amazing seafood dish!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
For Basil Pesto Risotto:
- 1 small onion- chopped
- 1 Tbsp. extra-virgin olive oil
- 2 garlic cloves-diced
- 1 cup Superfino Arborio Extra rice
- 1 Tbsp. butter
- 1/2 cup white wine
- 2 cups vegetable broth
- 1 + 1/2 cups water
- salt and pepper to taste
- 1/2 cup, plus 1 Tbsp. Fresh Basil Pesto Sauce
For Lightly Fried Cod Fish Fillets:
- 1 pound fresh cod fillets (about four 2-inch pieces)
- 1/4 cup all-purpose flour
- 2 eggs- lightly beaten
- salt and fresh cracked pepper
- 1/4 cup vegetable oil, for frying
Directions for Pesto Risotto:
- In a 3 or 4-quart saucepot, heat olive oil on medium heat. Add the onions and garlic and sauté for about 2 minutes, until they are translucent.
- Add the rice and butter, and sauté for 1 minute.
- Pour in the wine and simmer on low heat.
- Stirring occasionally, until the wine is completely absorbed.
- In the meantime, in a small pot, heat water and broth together. Once the wine has been absorbed, add 2 ladles of the heated liquid to the rice. Simmer and stir occasionally, until liquid has been absorbed. Add the remaining liquid to the rice. Continue until all the liquid has been absorbed. About 15 to 20 minutes.
- Taste the rice. Rice should be soft with a creamy texture.
- Season with salt and pepper to taste. Turn off heat.
- Finally, stir in the basil pesto sauce to the risotto. Cover and set aside.
- Keep warm until ready to serve.
Directions to Fry Cod Fillets:
- Place flour into on shallow dish. In a second plate, add the lightly beaten eggs.
- Lightly season the cod fillets with salt and pepper.
- In a medium-size skillet, heat vegetable oil on moderate heat.
- Dip each cod fillet into the flour first, coating all sides. Then dip into the egg wash, until well coated.
- When the oil is hot, gently place each fillet into the skillet and fry the cod until fish cooks, about 2 to 3 minutes per side, or until golden brown.
- Drain on paper towels.
- Divide the pesto risotto among 4 serving plates.
- Lay one cod fillet on top of the risotto on each plate.
- Serve immediately.
- Serves 4
Serving Size:1 serving
Amount Per Serving: Calories: 420Total Fat: 13gCarbohydrates: 48.9gFiber: 2gSugar: 1.6gProtein: 5.7g
That cod looks absolutely perfect!
Jeff, if you enjoy cod, you will LOVE this delicious recipe! Try it!
Such a gorgeous and succulent dish! Now, you've got me craving for risotto and cod fillet! 😛
Your kids will love this Amy! I hope you 'll try it soon. Thanks for stopping by! Xo Anna
I could eat fish like this every night- it looks so good, especially with the pesto risotto. Comfort food. 🙂
Thank you Betty!
Nothing like a good risotto, especially to go with that great cod!
Thank you Abbe! Hope you get to try this recipe soon! Have a great day!
Pesto in risotto is brilliant! That fish looks wonderful – so light and fresh. I could go for some good fish right now. Hope you are both doing great!
We love pesto in risotto, and make this dish often. I hope we get to post another recipe some time next week. Have a great weekend Tricia!
What a beautiful and delicious twist on Cod (of all things!!) We love the risotto pairing with this but the pesto component brings it to an entirely new level of creativeness and of course, taste. Very nicely done!
Thanks Dan, and thank you for the lovely comment – the pesto component compliments the cod in every way. We love it – enjoy!
Living her in New England, fresh cod fish is always available in the markets. I can't wait to try this combination…it sounds very good.
Thanks Karen, we just started eating cod ourselves and we are now hooked! Enjoy!
The cod looks so delicious nestled in your lovely risotto. This is a dish I'd love to try!
Thanks Sue, I hope you do, my family loves the combination, it was a real surprise.
The pesto is such a lovely addition to the risotto mix! How have I never thought to do that before?!
Thanks Joanne, I wanted to try the two together and didn't know if it would work, but when it did, I had to make it again the following week just so I can get the photos and the exact measurements. Thanks again.
Wow! wonderful healthy and filling dish. Thanks for sharing.
Hello Nandoos Kitchen and welcome to our site! It's so nice to meet you! And thank you for leaving a lovely comment. Have a great weekend!