Why You’ll Love Pesto Cod with Crispy Potatoes and Charred Sweetcorn Salsa Recipe

This recipe works because it delivers a full, well-rounded meal with minimal effort. The cod stays tender and moist under a crunchy pesto breadcrumb topping, while the potatoes roast into a crisp, herby side that feels hearty and comforting. The sweetcorn salsa adds freshness, creaminess from avocado, and a subtle smoky flavor from charring. It is also flexible enough for both weeknight dinners and casual entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

750g new or baby potatoes, halved
2 tbsp olive oil
3 fresh thyme sprigs, leaves only, roughly chopped
2 fresh rosemary sprigs, needles only, roughly chopped
Sea salt and freshly ground black pepper
2 stale pittas
1 fresh rosemary sprig, needles only, roughly chopped
1 lemon, ½ zested, ½ thinly sliced
4 chunky skinless cod fillets (around 160g each)
4 tsp red pesto
2 x 160g tins sweetcorn, drained
1 large ripe avocado, diced
100g cherry tomatoes, quartered
1 tsp lemon juice

Directions

Preheat the oven to 200C/180C Fan/Gas 6.
Place the potatoes in a roasting tin. Drizzle with olive oil, season with salt and pepper, and add thyme and rosemary. Roast for 30 minutes, turning halfway through.
Tear the pittas into a food processor with the rosemary. Blitz until crumbed, then add lemon zest and pulse again to form breadcrumbs.
Place lemon slices in a roasting tray and set the cod fillets on top. Season lightly with salt and pepper. Spread 1 teaspoon of red pesto over each fillet, then press breadcrumbs onto the top.
After the potatoes have roasted for 10 minutes, turn them and add the cod tray to the oven. Bake everything for 20 minutes until the cod is cooked through and the topping is golden.
For the salsa, dry the sweetcorn well. Heat a frying pan over medium-high heat and char the corn for 3–4 minutes, stirring occasionally.
Transfer the corn to a bowl and let it cool slightly. Add avocado, tomatoes, and lemon juice. Season and gently mix to avoid mashing the avocado.
Serve the cod with crispy potatoes and sweetcorn salsa, adding extra lemon wedges if desired.

Servings and timing

Servings: 4
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour

Variations

You can swap cod for other white fish such as haddock or pollock. For a vegetarian version, replace the fish with thick slices of cauliflower or aubergine. You can also switch red pesto for green pesto for a more herbal flavor. Add chili flakes to the salsa if you want extra heat, or include feta cheese for a salty contrast.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the cod and potatoes in the oven at a low temperature to maintain texture. The sweetcorn salsa is best eaten fresh but can be stored separately and chilled for up to 24 hours. Avoid microwaving the salsa to preserve the avocado’s texture.

FAQs

Can I use frozen cod instead of fresh?

Yes, just make sure it is fully thawed and patted dry before cooking to avoid excess moisture.

Can I make this recipe ahead of time?

You can prepare the breadcrumb topping and salsa ingredients ahead, but cook the fish fresh for best results.

What can I use instead of red pesto?

Green pesto works well, or you can use sun-dried tomato pesto for a richer flavor.

How do I know when the cod is cooked?

The cod should be opaque and flake easily with a fork.

Can I skip the breadcrumb topping?

Yes, but it adds a crispy texture that balances the soft fish.

Can I air fry the potatoes instead?

Yes, air frying works well and will make them extra crispy.

What can I use instead of avocado in the salsa?

You can replace avocado with cucumber or extra tomatoes for a lighter version.

Can I use canned corn without charring it?

Yes, but charring adds a smoky depth that improves the flavor.

Is this recipe gluten-free?

Not as written because of the pitta, but you can substitute with gluten-free bread or breadcrumbs.

What sides go well with this dish?

A simple green salad or steamed greens pair well with the flavors and textures.

Conclusion

Pesto cod with crispy potatoes and charred sweetcorn salsa is a complete, balanced meal that brings together crisp, creamy, and fresh elements in every bite. It is simple enough for everyday cooking yet flavorful enough to feel special, making it a reliable recipe to return to whenever you want something both comforting and vibrant.

Pesto Cod with Crispy Potatoes and Charred Sweetcorn Salsa

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Crispy roasted baby potatoes, pesto-crusted cod, and a vibrant charred sweetcorn salsa come together in this fresh and flavourful weeknight meal. Finished with lemon and herbs, it’s a balanced dish with great texture and brightness.

Author: Emily
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Main Course
Method: Roast
Cuisine: Mediterranean
Diet: Low Fat

Instructions

Preheat the oven to 200C/180C Fan/Gas 6.
Place the potatoes in a roasting tin. Drizzle with olive oil, season with salt and pepper, then add thyme and half of the rosemary. Roast for 30 minutes.
Tear the pittas into a food processor with the remaining rosemary. Blitz into crumbs, then add the zest of half the lemon and pulse briefly to combine.
Place lemon slices in a roasting tin and set the cod fillets on top. Season lightly, then spread 1 teaspoon of red pesto over each fillet. Press the breadcrumb mixture onto the top of each fillet.
After the potatoes have roasted for 10 minutes, turn them and add the cod to the oven. Roast everything for a further 20 minutes, until the cod is cooked through and the potatoes are crisp.
Meanwhile, dry the sweetcorn and cook in a hot frying pan for 3–4 minutes until charred, stirring occasionally. Transfer to a bowl and allow to cool slightly.
Add avocado, cherry tomatoes, and lemon juice to the sweetcorn. Season and gently fold together to form the salsa.
Serve the cod with crispy potatoes and sweetcorn salsa, finishing with extra lemon wedges if desired.

Notes

Drying the sweetcorn helps it char rather than steam.
Handle the avocado gently to keep chunks intact in the salsa.
Any leftover breadcrumb mix can be stored in an airtight container for future use.
Swap cod for haddock or another firm white fish if preferred.
Serve with extra lemon wedges for added brightness.

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 26 g
Saturated Fat: 5 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 58 g
Fiber: 9 g
Protein: 38 g
Cholesterol: 75 mg