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

PESTO BAKED COD AND POTATOES

Pesto Baked Cod and Potatoes image

This Pesto Baked Cod recipe is easy and ready in 30 minutes! It's made with potatoes and topped with a creamy lemon basil pesto sauce.

Provided by Christine Rooney

Time 40m

Number Of Ingredients 12

Ingredients

1 - 1 1/2 lb. cod (fresh or frozen)
6-8 red potatoes (equals 8 cups diced)
3 Tbsp. olive oil (split)
2 tsp. garlic powder
2 tsp. Italian seasoning
1/2 tsp. kosher salt (split)
1/2 tsp. pepper (split)
1/4 cup jarred basil pesto
2 Tbsp. mayo
2 Tbsp. lemon juice
lemon slices for garnish
fresh herbs such as basil for garnish (optional)

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).

Nutrition Facts : ServingSize 2 cups, Calories 546 kcal, Carbohydrate 45 g, Protein 46 g, Fat 20 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 101 mg, Sodium 515 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 12 g

RADISH LEAF / RADISH TOP PESTO

Radish Leaf / Radish Top Pesto image

Had farmer's market radishes and wondered if something could be made from their good-looking (edible but bitter) leaves. This was the result. Its NOT going to be mistaken for basil pesto, but its still delicious in its own way and can be used for the same applications. By using the radish leaves you're turning one veggie into two--very budget friendly! I made this with the good leaves from two bunches, maybe 2 or so unpacked cups of leaves. Just separate the radish leaves from the radishes, keeping the leaves that are bright and crisp and discarding any that are discolored or wilted. You'll probably have the best to choose from with your own homegrown radishes or from the farmer's market (probably not going to be as fresh at the grocery store). Wash them well and pat dry, then you're ready to pulverize...Note: I found the pesto to be okay when I first made it, but really a bit bitter. The tsp of sugar really goes a long way! It will still be slightly bitter, but in an enjoyable, kind of peppery/tart way more like arugula. Give it a try and don't be afraid to adjust sugar/salt/pepper to find the balance you prefer.

Provided by Just Garlic

Categories Spreads

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 -3 cups radish tops, roughly chopped (leaves)
2 -3 garlic cloves, quartered
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon white sugar
3 tablespoons parmesan cheese, grated
2 tablespoons pine nuts
salt
pepper

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.

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