This Giada Piquillo Pepper and Macadamia Pesto with Broiled Cod is one of my go-to recipes for cozy nights. The pesto, with its blend of sweet piquillo peppers and creamy macadamia nuts, creates a rich, comforting flavor that pairs perfectly with the delicate, flaky cod.

It’s quick to make, but it tastes so special! Serve it with a side of crisp veggies or a light salad to balance out the richness. If you’re short on time, you can even make the pesto in advance—it’ll save you a few minutes when it’s time to cook!

Recipe Ingredients

• 1 (9.8-ounce) jar of roasted piquillo peppers
• ½ cup unsalted macadamia nuts
• ¼ teaspoon kosher salt
• 2 tbsp extra-virgin olive oil
• 3 tbsp chopped fresh dill
• Vegetable oil cooking spray
• 4 (6-ounce) cod fillets
• ½ teaspoon kosher salt
• 1 tsp chopped fresh thyme leaves
• ½ teaspoon grated lemon zest
• 2 tbsp extra-virgin olive oil
• ½ lemon, cut into 4 wedges for garnish (optional)

How To Make Giada Piquillo Pepper and Macadamia Pesto with Broiled Cod

1. Prepare the Pesto: Combine the piquillo peppers, macadamia nuts, kosher salt, and olive oil in a food processor. Puree until smooth, scraping the sides as needed, then stir in the chopped dill and set aside.
2. Prepare the Fish: Spray a rimmed baking sheet with vegetable oil spray to prevent sticking. Arrange the cod fillets on the sheet and season them with kosher salt evenly on both sides.
3. Mix the Herb Oil: In a small bowl, combine the chopped fresh thyme, grated lemon zest, and extra-virgin olive oil. Stir well to combine, then set aside until ready to use.
4. Brush the Fish: Use a brush to coat the fillets with the olive oil mixture. Make sure the fish is well-covered with the seasoned oil to infuse flavor as it cooks.
5. Broil the Cod: Place the baking sheet under the broiler with the fillets. Cook the fish for 6 to 8 minutes or until the cod becomes opaque, flaky, and fully cooked through.
6. Assemble the Dish: Spoon about ¼ cup of pesto onto each plate, then carefully place a piece of broiled cod on top of the pesto. Garnish with lemon wedges if desired.

Recipe Tips

• Adjust the Heat: If you prefer more spice, add a pinch of red pepper flakes or a dash of hot sauce to the pesto. This will give the dish a nice kick without overpowering the flavors.
• Use Different Nuts: If you don’t have macadamia nuts, you can substitute them with almonds or cashews. These nuts provide a similar creamy texture while adding a slightly different flavor profile to the pesto.
• Try Other Fish: While cod is perfect for this dish, you can also use other firm, white fish like halibut or haddock. Just adjust cooking time based on the thickness of the fish fillets.
• Make it Dairy-Free: If you’re looking for a dairy-free option, simply leave out any cheese in the pesto. The combination of piquillo peppers and macadamia nuts still creates a rich, satisfying flavor.
• Meal Prep the Pesto: You can make the pesto ahead and store it in an airtight container in the fridge for up to three days. This will save you time on busy evenings when you’re ready to cook.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Ligurian Fish Stew
• Giada Herbed Striped Bass with Winter Kale Salad
• Giada Fennel Snapper in Parchment