PESTO COD WITH RADISHES AND POTATOES
Take ordinary cod to a new level with this Pesto Cod with Radishes and Potatoes recipe. Top cod fillets with a homemade pesto and serve alongside roasted radishes and potatoes. This pesto cod will be your new seafood go-to.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g
PESTO BAKED COD AND POTATOES
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
Categories Main Course
Time 40m
Number Of Ingredients 12
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
BAKED COD WITH POTATOES AND ONIONS
This simple recipe for baked cod with potatoes and onions tastes a lot like fish chowder. It's easy to assemble and is great on a cold day. I like to prepare it on a Friday because it's a frugal dish that's high in protein and delicious. Serve with crusty French bread or rolls.
Provided by Noelle
Categories Main Dish Recipes Seafood Main Dish Recipes Cod
Time 55m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
- Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
- Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.
Nutrition Facts : Calories 572 calories, Carbohydrate 81 g, Cholesterol 76.4 mg, Fat 11.7 g, Fiber 9.1 g, Protein 36.5 g, SaturatedFat 6.9 g, Sodium 245.8 mg, Sugar 16.6 g
SHEET PAN COD WITH HONEY-LEMON RADISHES AND RADISH TOP PESTO
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
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.
BAKED COD AND POTATOES WITH HORSERADISH CREAM SAUCE
Categories Mustard Potato Bake Quick & Easy Mayonnaise Cod Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Line rimmed baking sheet with foil; coat with nonstick spray. Mix mayonnaise, mustard, and lemon juice in medium bowl to blend. Season mustard mixture with pepper.
- Toss potatoes in mustard mixture. Gently shake excess mustard mixture from potatoes before spreading potatoes in single layer on 3/4 of prepared baking sheet. Bake until potatoes are beginning to brown, about 13 minutes. Coat fish with remaining mustard mixture. Sprinkle fish with salt and pepper. Place fish alongside potatoes. Bake until fish is opaque in center and potatoes are tender, about 10 minutes longer.
- Divide potatoes between 2 plates; sprinkle lightly with salt. Top potatoes with fish, sprinkle with chopped parsley, and serve.
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Ratings 3Category Main CourseServings 4Total Time 23 mins
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Pat cod dry of excess moisture with a paper towel. Place cod pieces onto prepared baking sheet and season with salt and black pepper.
- Distribute pesto over top (about 1 heaping tablespoon per piece) and bake for 15 to 18 minutes or until cod is cooked through, is opaque and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Garnish, if desired, with grated Parmesan cheese and chopped basil and/or parsley. Enjoy!Note: Cook time can vary, depending on the thickness of your fish. My pieces were good at the 17 minute mark.
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