Parmesan Crusted Basil Pesto Cod
• 3 tbsp Unsalted butter, room temperature
• 3 Tbsp Unsalted butter, room temperature
• 3/4 cup Parmesan cheese, finely grated
• 3/4 cup Japanese panko breadcrumbs
• 6 oz Cod filet
• 3 Tbsp Ken’s Signature Basil Pesto Aioli
• 2 Tbsp Fresh flat-leaf parsley, finely chopped
• Salt and Pepper, to taste
Directions
- Preheat oven to 425°F.
- Lightly butter a baking dish. In a medium bowl, mix together the cheese and breadcrumbs.
- Season the fish with salt and pepper and arrange in the baking dish.
- Spread Ken’s Signature Basil Pesto Aioli over the fillet.
- Top with the breadcrumb mixture.
- Place in preheated oven and cook to the desired temperature.
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