Rice and Grains/ Seafood Recipes

Cod Fillet over Pesto Risotto

Cod Fillet over Pesto Risotto by 2sistersrecipes.com

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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; paired and served over a layer of creamy pesto risotto makes this dish an amazing seafood dish!

Risotto made with fresh pesto sauce is not a traditional dish, but it adds a subtle richness and lovely depth of flavor that complements the codfish in this dish.  Making the perfect pair!

 

 

Cod Fillet Over Pesto Risotto by 2sistersrecipes.com

 

We love taking recipes and jazzing them up a bit.  And this cod fillet over pesto risotto turned into a fantastic and amazing meal!

Since pesto sauce can be made in advance (or store-bought) helps make this dish easier than it looks.  

 

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.

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 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.

 

Cod Fillet Over Pesto Risotto by 2sistersrecipes.com

 

 

When we make our homemade fresh basil pesto sauce, 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.  And it contains no nuts whats-so-ever!  Pesto sauce gives a lot of flavor and creaminess to the risotto. 

Paired with this codfish –  it’s PERFECT!! 

 

 

Cook’s Notes for Cod Fillet over Pesto Risotto:

  • 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.

 

Cod Fillet Over Pesto Risotto by 2sistersrecipes.com

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.  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. 

ENJOY!!

 

*Follow along with our step-by-step recipe!  Or jump down for our full recipe card!

Ingredients 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

In a 3 or 4-quart saucepan, 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 them for 1 minute.

Pour in the wine and lower the heat to simmer.  Stirring occasionally, until the wine is mostly 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 20 minutes.

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.

 

Finally, stir in the basil pesto sauce to the risotto. Cover and set aside.
Keep warm until ready to serve.  

 

 

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

Place flour into a dish or small bowl.
In a second dish or bowl, add eggs and lightly beat them. 
Lightly season the cod fillets with salt and pepper.
Heat oil in a medium-size frying skillet.

 

 
 

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.

 

 

 

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. 

 

 

Divide the pesto risotto among 4 serving plates.
Lay one cod fillet on top of the risotto on each plate.
Serve immediately.

Serves 4

Cod Fillet over Pesto Risotto by 2sistersrecipes.com

More Cod Fish Recipes! … try these:

 

Yield: 4 servings

Cod Fillet over Pesto Risotto

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 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

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 canola oil, for frying

Instructions

    Directions for Pesto Risotto:

    1. 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.
    2. Add the rice and butter, and sauté for 1 minute.
    3. Pour wine and simmer on low heat.
    4. Stirring occasionally, until the wine is completely absorbed.
    5. 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 20 minutes.
    6. Taste the rice. Rice should be soft with a creamy texture.
    7. Season with salt and pepper to taste. Turn off heat.
    8. Finally, stir in the basil pesto sauce to the risotto. Cover and set aside.
    9. Keep warm until ready to serve.

    Directions to Fry Cod Fillets:

    1. Place flour into on shallow dish. In a second plate, add beaten eggs.
    2. Lightly season the cod fillets with salt and pepper.
    3. Heat oil in a medium-size frying skillet.
    4. Dip each cod fillet into the flour first, coating all sides. Then dip into the egg wash, until well coated.
    5. 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.
    6. Drain on paper towels.
    7. Divide the pesto risotto among 4 serving plates.
    8. Lay one cod fillet on top of the risotto on each plate.
    9. Serve immediately.
    10. Serves 4

    Hello friends!  If you make this delicious cod fillet over pesto risotto, let us know and snap a photo and hashtag it on Instagram @2sistersrecipes, and on Pinterest We’d love to see what you cook!

    Don’t forget to enter your email address in our ‘Subscribe Box’ and get our recipes FREE every time we post a new one and reminders of great older ones too!  Also, follow us on Facebook and Twitter.

    Happy Cooking! 🙂

    Thanks for stopping by!

     xo Anna and Liz

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    20 Comments

  1. Reply
    Jeff the Chef
    April 18, 2020 at 10:40 am

    That cod looks absolutely perfect!

    • Reply
      by Anna and Liz
      April 18, 2020 at 10:58 am

      Jeff, if you enjoy cod, you will LOVE this delicious recipe! Try it!

  2. Reply
    Amy
    February 24, 2015 at 5:39 pm

    Such a gorgeous and succulent dish! Now, you've got me craving for risotto and cod fillet! 😛

    • Reply
      annaliz
      February 25, 2015 at 2:48 am

      Your kids will love this Amy! I hope you 'll try it soon. Thanks for stopping by! Xo Anna

  3. Reply
    Betty
    February 21, 2015 at 3:10 am

    I could eat fish like this every night- it looks so good, especially with the pesto risotto. Comfort food. 🙂

    • Reply
      annaliz
      February 25, 2015 at 2:40 am

      Thank you Betty!

  4. Reply
    Abbe@This is How I Cook
    February 19, 2015 at 9:03 pm

    Nothing like a good risotto, especially to go with that great cod!

    • Reply
      annaliz
      February 25, 2015 at 2:38 am

      Thank you Abbe! Hope you get to try this recipe soon! Have a great day!

  5. Reply
    Tricia @ Saving room for dessert
    February 19, 2015 at 6:26 pm

    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!

    • Reply
      annaliz
      February 19, 2015 at 8:37 pm

      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!

  6. Reply
    Dan from Platter Talk
    February 19, 2015 at 5:53 pm

    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!

    • Reply
      annaliz
      February 19, 2015 at 8:32 pm

      Thanks Dan, and thank you for the lovely comment – the pesto component compliments the cod in every way. We love it – enjoy!

  7. Reply
    Karen (Back Road Journal)
    March 12, 2014 at 3:45 pm

    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.

    • Reply
      annaliz
      March 12, 2014 at 8:08 pm

      Thanks Karen, we just started eating cod ourselves and we are now hooked! Enjoy!

  8. Reply
    SavoringTime in the Kitchen
    March 11, 2014 at 9:38 pm

    The cod looks so delicious nestled in your lovely risotto. This is a dish I'd love to try!

    • Reply
      annaliz
      March 12, 2014 at 2:57 am

      Thanks Sue, I hope you do, my family loves the combination, it was a real surprise.

  9. Reply
    Joanne
    March 10, 2014 at 11:01 am

    The pesto is such a lovely addition to the risotto mix! How have I never thought to do that before?!

    • Reply
      annaliz
      March 12, 2014 at 2:55 am

      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.

  10. Reply
    nandoos Kitchen
    March 7, 2014 at 1:07 pm

    Wow! wonderful healthy and filling dish. Thanks for sharing.

    • Reply
      annaliz
      March 7, 2014 at 11:13 pm

      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!

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