Garlic Pesto & Crusted Cod
with Roasted Potatoes & Asparagus
Ingredients
- 2 Cod Fillets
- ¾ oz Pesto Breadcrumbs
- 12 oz Potatoes
- 6 oz Asparagus
- 1 Lemon
- 3 Baby Roasted Garlic Almond
- 2 Pan-Sliced Roasted Almond
- 2 tsp Mayonnaise
- 1 tbsp Italian Seasoning
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare the ingredients
Arrange your oven racks in the center and top of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard any stem ends from the green beans; halve crosswise. Medium dice the potatoes. Roughly chop the almonds. In a bowl, combine the tahini, the juice of 2 lemon wedges, and 2 tablespoons of warm water. Season with salt and pepper; whisk until smooth. Taste, then season with salt and pepper if desired.
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Roast the potatoes
Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast on the center rack 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
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Roast the fish & serve your dish
Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Place on a sheet pan. In a bowl, combine the broccoli florets, green beans, diced onion, garlic paste, and chopped almonds. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange around the seasoned fish on the sheet pan. Roast on the top rack 12 to 14 minutes, or until the fish flakes easily when gently pressed with a fork and the vegetables are tender. Remove from the oven. Serve the roasted fish with the roasted vegetables and roasted potatoes. Garnish with the remaining lemon wedges and tahini sauce. Enjoy!
Protein Variations
Customized Steps
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SALMON
Pat the salmon dry with paper towels and season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes on the first side, or until the skin is browned and crispy. Flip and cook 2 to 4 minutes, or until lightly browned and cooked through.* Transfer to a plate and cover with foil to keep warm. Wipe out the pan. *The USDA recommends a minimum internal temperature of 145°F for fish.
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