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Pesto-Crusted Cod

Pesto-Crusted Cod with Summer Vegetable Panzanella

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One way we know summer is in full swing? Our pesto addiction is extra-serious. In honor of finding new ways to enjoy this cheesy, basil wondersauce, we’re spreading it over Pacific cod and using it in a dressing for seasonal panzanella. Fun to say, and even better to eat, panzanella is an Italian salad featuring chunks of bread and tomato—we’ve added sautéed green beans and zucchini for even more warm weather tastiness.
    Serving size
    Prep & cook time
    Cooking Skill
    • Calories 730
    • Protein 41g
    • Total Carb 47g
    • Total Fat 43g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • zucchini
      • 8 ounces
      • zucchini
    • ciabatta roll
      • 1
      • ciabatta roll
    • grape tomatoes
      • 1/2 pint
      • grape tomatoes
    • cod
      • 10 ounces
      • cod
    • green beans
      • 6 ounces
      • green beans
    • lemon
      • 1
      • lemon
    • almonds
      • 3 tablespoons
      • almonds
    • shaved Parmesan cheese
      • 1 ounce
      • shaved Parmesan cheese
    • shallot
      • 1
      • shallot
    • herbes de Provence
      • 1 teaspoon
      • herbes de Provence
    • pesto
      • 1/3 cup
      • pesto

    What You’ll Need

    • olive oil
    • black pepper
    • kosher salt
    • aluminum foil
    • 2 baking sheets
    • 12" large pan


    Soy, Milk, Fish, Tree Nuts, Wheat

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 425°F. Rinse all produce. Trim and discard ends of green beans (line up the ends to cut them all together!). Halve zucchini lengthwise, then cut crosswise into ½-inch half-moons. Halve tomatoes. Halve lemon. Peel shallot and thinly slice. 

    2. Prepare Cod

      Prepare Cod

      Line a baking sheet with foil. Pat cod dry with paper towel and place on foil-lined baking sheet. Rub all over with 2 tablespoons pesto, ¼ teaspoon salt, and pepper as desired. Squeeze juice of ½ lemon over tops of cod. Set aside until ready to roast.

    3. Roast Cod and Ciabatta

      Roast Cod and Ciabatta

      Cut ciabatta into 1-inch cubes and add to a separate baking sheet. Toss ciabatta with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer. Transfer both baking sheets to oven. Bake until cod is opaque and cooked through and ciabatta is golden, 8-10 minutes, then remove both baking sheets from oven and set aside.

    4. Sauté Vegetables

      Sauté Vegetables

      While cod and ciabatta roast, heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add green beans, zucchini, tomatoes, and shallot. Season with ½ teaspoon salt and pepper as desired, and sauté until vegetables soften, about 5 minutes. Add almonds and herbes de Provence and stir to toast, 2-3 minutes more.

    5. Toss Panzanella

      Toss Panzanella

      Transfer sautéed vegetables to a large bowl, add remaining pesto and juice of remaining lemon, and toss to combine. Add toasted ciabatta and Parmesan to bowl with vegetables and toss to combine.

    6. Plate Pesto-Crusted Cod

      Plate Pesto-Crusted Cod

      Divide pesto-crusted cod between serving dishes and serve with summer vegetable panzanella. Dig into your fantastic seasonal meal!

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