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

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

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

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.