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Sheet Pan Roasted Cod
Bright, light, and easy is the name of the game with Mary Berg's simple one-pan fish dinner featuring roasted cod made with broccolini, tomatoes, sourdough loaf and feta cheese.
SERVES
2
Ingredients
Sheet Pan Roasted Cod
- ¼ cup olive oil
- 2 garlic cloves, minced or grated
- ½ teaspoon crushed red pepper flakes
- Zest of 1 lemon
- 2 cups cherry tomatoes
- 2 shallots, peeled and halved lengthwise
- 2 small bunches broccolini
- ¼ stale sourdough loaf, torn into large bite sized pieces (about 2 cups)
- Kosher salt and black pepper for seasoning
- 100 g feta cheese
- 400 g (2 pieces) cod loin
- Fresh basil and parsley, for garnish
- ½ head radicchio, roughly torn
- 2 teaspoon extra virgin olive oil
Directions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the olive oil, garlic, crushed red pepper flakes and the zest of the lemon. Add the cherry tomatoes, shallots, broccolini 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 flavoured 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 for another 10 to 15 minutes or until the fish is cooked through.
- 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. Enjoy!
