Sheet Pan Cod With Honey Lemon Radishes And Radish Top Pesto Recipes

SHEET PAN ROASTED COD

Steps:

• Preheat your oven to 400 degrees F (200 degrees C).
• In a large mixing bowl, whisk together the olive oil, garlic, crushed red pepper flakes and the zest of the lemon. Add the cherry tomatoes, shallots, broccolini and torn sourdough. Season with salt and pepper and mix well to coat.
• Scoop the vegetables and bread out onto a large, rimmed baking sheet, leaving some of the flavored oil at the bottom of the bowl. Halve the lemon and add to the pan, cut side down. Roughly crumble the feta into large hunks and dot over the vegetables and roast for 10 minutes.
• Meanwhile, cut the cod into two equal pieces and add them to the remaining oil in the bowl. Toss well to coat, season with salt and pepper and leave in the bowl to marinate while the vegetables roast.
• Add the fish to the vegetables and roast for another 10 to 15 minutes, or until the fish is cooked through.
• Transfer to plates and scatter with basil and parsley. Roughly tear the radicchio onto the plate next to the fish and squeeze over the roasted lemon. Drizzle with a little extra virgin olive oil and season with salt and pepper.

SHEET PAN COD WITH HONEY-LEMON RADISHES AND RADISH TOP PESTO

Steps:

• Place a rack 5 to 6 inches from the top of the oven and preheat to broil.
• Separate the greens from the radishes. Trim the radishes, then quarter if large and halve if small. Put the radishes in a large bowl. Wash the greens very well in at least 2 changes of water and set aside.
• Heat the butter and 5 minced garlic cloves in a small saucepan over medium heat and cook until the butter melts and the garlic is fragrant, 1 to 2 minutes.
• Whisk 1 tablespoon of the garlic butter, the honey, 2 teaspoons lemon zest, 1 1/2 teaspoons kosher salt and a few cracks of pepper in a small bowl. Drizzle the mixture over the radishes and toss to coat. Place the radishes on the left side of a rimmed baking sheet.
• Slice 1 lemon into 8 thin rounds. Place 2 lemon rounds next to each other on the right side of the baking sheet, then place 1 cod fillet on top. Repeat with the remaining 6 lemon rounds and 3 cod fillets.
• Drizzle 2 tablespoons of the garlic butter between the cod fillets. Sprinkle with the seasoned salt, paprika and a few cracks of pepper. Broil until the radishes are fork tender and the cod is opaque, flakes easily with a fork and registers 130 to 140 degrees F on an instant-read thermometer, about 10 minutes.
• Meanwhile, put the pine nuts, 3 tablespoons Parmesan, the remaining 1 garlic clove, 3/4 teaspoon salt and few cracks of pepper in a food processor and pulse until a smooth paste forms, about 10 seconds. Add the reserved radish greens, basil leaves and the juice of 1 lemon. Pulse until chopped, about 10 seconds. Slowly stream in the oil and process about 30 seconds. Scrape down the sides with a rubber spatula and process until smooth, about 30 seconds.
• Arrange the bread slices on another baking sheet. Spoon the remaining garlic butter over the bread, then sprinkle with the remaining 3 tablespoons Parmesan, 1/2 teaspoon salt and a few cracks of pepper. Broil the garlic toast until golden brown around the edges, 1 to 2 minutes.
• Spoon 2 tablespoons of the pesto in the center of each plate. Top with a quarter of the radishes and 1 piece of cod with lemon slices. Serve with the garlic bread and remaining pesto for dipping.