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

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Sheet Pan Cod with Honey-Lemon Radishes and Radish Top Pesto image

Roasting radishes brings out their sweetness and takes away their spicy bite. In this recipe, I broil them with lemon, garlic and honey and use the radish greens to make a pesto as a sauce for tender baked cod and buttery garlic toast.

Provided by Gabriela Rodiles

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

3 bunches radishes with greens (about 1 pound 12 ounces)
1 stick (8 tablespoons) unsalted butter
6 cloves garlic, peeled and minced or pressed
1 tablespoon honey
2 lemons
Kosher salt and freshly ground black pepper
Four 6-ounce skinless cod fillets, pin bones removed and patted dry
1 1/2 teaspoons seasoned salt
1/2 teaspoon smoked paprika
1/4 cup pine nuts, raw or toasted
1/4 cup plus 2 tablespoons grated Parmesan
1 cup packed fresh basil leaves
2 tablespoons extra-virgin olive oil
Eight 1-inch-thick slices crusty white bread, such as a French loaf

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.

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