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Roasted Cod with Kale Pesto

This recipe was adapted from Wild Alaska Seafood.

Roasted Cod with Kale Pesto
Cook time:
Prep time:
Total time:



  • 4 wild cod fillets (5 to 6 oz. each), fresh, thawed or frozen

Kale Pesto Sauce

  • 3 cups loosely packed kale leaves
  • 1/2 cup toasted nuts (pecans, walnuts, cashews, or macadamia nuts)
  • 4 garlic cloves
  • 1/4 cup parmesan Reggiano
  • 1/4 teaspoon sea salt
  • juice and zest of 1 lemon
  • 1/2 cup Heinen’s extra virgin olive oil


Kale Pesto:

  1. Trim and cut kale from stem and center rib; place in blender or food processor.
  2. To toast the nuts, place in sauté pan over medium heat (you could also toast them in a toaster oven).
  3. Cook until nuts are brown and toasty, shaking the pan every so often.
  4. Place toasted nuts, garlic, cheese, salt, lemon zest and 1 tablespoon lemon juice in blender.
  5. Puree; slowly drizzle oil into mixture until it is as smooth as you like it.
  6. Season to taste.


  1. Preheat oven to 450ºF.
  2. Rinse frozen cod under cold water to remove any ice glaze; pat dry with paper towel.
  3. Rub 1 tablespoon of pesto onto each fillet, reserving about 2 tablespoons pesto.
  4. Place seafood on spray-coated pan or foil-lined baking sheet and roast for 12 to 15 minutes for frozen cod or 10 minutes for fresh/thawed fish.
  5. Cook just until fish is opaque throughout.
  6. To serve, top with reserved pesto.
Melanie Jatsek, RD, LD
By Melanie Jatsek RD, LD
Heinen's Chief Dietitian, Melanie Jatsek, RD, LD believes that the answer to a strong, healthy and vibrant body lies within. She graduated cum laude from the University of Akron, earning a degree in Nutrition & Dietetics and has over 20 years of experience in wellness program development, health coaching and professional speaking. As a published author of three books and registered dietitian for Heinen’s, Melanie offers programs, services and tools to help Heinen’s customers take inspired action to build the healthy body they were meant to live in without giving up their favorite foods.

Recent Reviews

  1. 5

    The pasta salad with asparagus, peas and spinach from last week was delicious. I wanted to eat the whole bowl! This will be a staple in our house.

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