Recipe courtesy of Mary Berg
Sheet Pan Roasted Cod
- Level: Easy
- Yield: 2 servings
- Total: 40 min
- Active: 15 min
Ingredients
1/4 cup olive oil
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, minced or grated
1 lemon
2 cups cherry tomatoes
2 small bunches broccolini
2 shallots, peeled and halved lengthwise
1/4 stale sourdough loaf, torn into large bite sized pieces (about 2 cups)
Kosher salt
Freshly ground black pepper
100 grams (3.5 ounces) feta cheese
400 grams (14 ounces) cod loin
Fresh basil, for garnish
Fresh parsley, for garnish
1/2 head radicchio, roughly torn
2 teaspoons extra-virgin olive oil
Directions
- Preheat your oven to 400 degrees F (200 degrees C).
- In a large mixing bowl, whisk together the olive oil, crushed red pepper flakes, garlic and the zest of the lemon. Add the cherry tomatoes, broccolini, shallots and torn sourdough. Season with salt and pepper and mix well to coat.
- Scoop the vegetables and bread out onto a large, rimmed baking sheet, leaving some of the flavored oil at the bottom of the bowl. Halve the lemon and add to the pan, cut side down. Roughly crumble the feta into large hunks and dot over the vegetables and roast for 10 minutes.
- Meanwhile, cut the cod into two equal pieces and add them to the remaining oil in the bowl. Toss well to coat, season with salt and pepper and leave in the bowl to marinate while the vegetables roast.
- Add the fish to the vegetables and roast until the fish is cooked through, another 10 to 15 minutes.
- Transfer to plates and scatter with basil and parsley. Roughly tear the radicchio onto the plate next to the fish and squeeze over the roasted lemon. Drizzle with a little extra-virgin olive oil and season with salt and pepper.