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

PESTO COD WITH RADISHES AND POTATOES

Steps:

• Heat oven to 425°F.
• Place potatoes in medium microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 5 min.; drain well.
• Use pulsing action of food processor to process parsley, nuts, cheese, garlic and 1/3 cup dressing until smooth.
• Cover rimmed baking sheet with foil; spray with cooking spray. Combine potatoes and radishes in large bowl. Add remaining dressing and 2 Tbsp. parsley pesto; mix lightly. Spread onto prepared baking sheet.
• Bake 15 min. Remove baking sheet from oven. Stir vegetables; spoon to one side of baking sheet. Place fish fillets in single layer on other side of baking sheet; brush evenly with half of the remaining parsley pesto. Turn fish over; brush with remaining pesto. Bake 10 to 15 min. or until fish flakes easily with fork.
• Serve fish with vegetables.

PESTO BAKED COD AND POTATOES

Steps:

• Heat oven to 400 degrees Fahrenheit.
• Thoroughly wash and scrub 6-8 red potatoes (or waxy potatoes of choice). Dice the potatoes into chunks, making sure they are all relatively the same size to ensure even cooking.
• Once the potaotes are diced, place them on a large baking sheet. Drizzle 2 tablespoon olive oil over the potatoes, along with 2 teaspoon each of garlic powder and Italian seasoning. Add ¼ teaspoon each of kosher salt and pepper. Toss until completely coated.
• Roast the potatoes for 15 minutes. Remove the pan from the oven after 15 minutes.
• If using frozen cod, allow the fish to thaw completely before use.
• Once thawed, cut 1 - 1 ½ lbs. into evenly sized filets. Place them on a large plate or separate baking sheet. Pat both sides of the cod dry with paper towels.
• Drizzle the fish with 1 tablespoon olive oil and sprinkle ¼ teaspoon each of kosher salt and pepper on the cod.
• Place the cod on top of the halfway-roasted potatoes and arrange them so that the pieces of fish are not touching each other.
• Return the baking sheet to the oven and roast for another 15 minutes, or until the cod is finished cooking. Remove the pan from the oven.
• Combine ¼ cup jarred basil pesto, 2 tablespoon mayo, and 2 tablespoon lemon juice in a small bowl.
• Stir until completely combined using a fork or a small whisk.
• Place a couple spoonfuls of roasted potatoes on a plate and drizzle them with desired amount of the pesto mayo.
• Place a few cod filets over the top of the potatoes and sauce.
• Squeeze some fresh lemon over the top of the dish. Garnish with fresh minced basil (optional).

RADISH LEAF / RADISH TOP PESTO

Steps:

• Drop the first four ingredients (leaves, garlic, olive oil, lemon juice) to the bowl of your food processor and pulse to form a thick paste. Add more olive oil if necessary to bring to your desired consistency.
• Add the sugar, cheese, nuts, salt and pepper and pulse to combine. Adjust the salt and pepper to taste. If the pesto is still a bit bitter, add 1/2 tsp of sugar and pulse.
• Chill to combine flavors and use in your favorite pesto application.