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

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.

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.