Pesto-Crusted Cod

Pesto-Crusted Codwith Summer Vegetable Panzanella

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
    3servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Suzanne

    By Chef Suzanne

    Calories730
    Protein41g
    Total Carb47g
    Total Fat43g
    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • green beans
      green beans
    • zucchini
      zucchini
    • grape tomatoes
      grape tomatoes
    • lemon
      lemon
    • shallot
      shallot
    • cod
      cod
    • pesto
      pesto
    • ciabatta roll
      ciabatta roll
    • almonds
      almonds
    • herbes de Provence
      herbes de Provence
    • shaved Parmesan cheese
      shaved Parmesan cheese

    What You'll Need

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

    Allergens

    Soy, Fish, Wheat, Tree Nuts, Milk