Friday, September 27, 2019

Sheetpan Pesto Cod #Winophiles #Sponsored

This is a sponsored post written by me in conjunction with the upcoming October #Winophiles event.
Wine samples were provided for this post and this page may contain affiliate links.

This is a pairing that I made on the second night of pouring the Château du Cèdre Extra Libre 2018 Malbec which I received for the upcoming October French Winophiles event. So you'll have to wait to hear about the wine, but I will share this amazingly simple, yet delicious dinner. Everything is done in one bowl and on one sheetpan. I love it for a busy weeknight evening.

Ingredients serves 6 to 8

Baby Kale Pesto (makes more than you need, but depends on your preference)
  • 4 C baby kale greens, rinsed and dried
  • 1 C fresh herbs (I used basil and parsley)
  • 1 T crushed garlic
  • 1/2 C ground almonds
  • 1/2 C shredded parmesan
  • olive oil
  • freshly ground pepper
  • freshly ground salt
  • Also needed: a blender or food processor

Sheetpan Cod
  • 6 to 8 boneless pieces of cod
  • 3 to 4 sweet potatoes, peeled and wedged
  • 2 to 3 zucchini, thickly sliced
  • 2 onions, peeled and thickly sliced
  • 2 to 3 T olive oil, if needed
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
  • basil flowers for garnish, optional
  • garlic scape flowers for garnish, optional
  • Also needed: sheetpan, parchment paper or silicone mat

Baby Kale Pesto
Place all of the ingredients into the blender. Pulse a few times, drizzle in olive oil, and resume pulsing.  Pulse. Oil. Pulse. Oil.

If you want a smoother, sauce-like pesto, add more olive oil and blend longer; if you want a chunkier pesto, use less oil and blend for less time.  So simple. So fresh. So fragrant. Set aside until you're ready to make the cod.

Sheetpan Cod
Preheat oven to 425 degrees F. Line a sheetpan with parchment paper or a silicone mat and set aside.

Place the wedged sweet potatoes in a large mixing bowl. Spoon 1 C pesto over the top and use your hands to coat the sweet potatoes completely with pesto. Add more pesto, if you wish.

Place the sweet potatoes onto the prepared sheetpan and arrange so that they are in a single layer, that is nothing on top or underneath any thing else. Place in the oven and roast for 15 to 20 minutes.

Remove the sheetpan from the oven and arrange the zucchini, onions, and cod on the pan alongside the sweet potatoes. Sprinkle with salt and pepper. Spoon 1 T pesto on top of each piece of cod and spread to the edges of the fillet. Drizzle everything with olive oil and return to the oven. Roast for another 12 to 15 minutes.

You want the cod cooked through, but not overcooked. So, it should flake easily, but still look moist.

Remove from the oven and let cool for a few minutes before serving. You can serve straight on the sheetpan, if you wish. I moved the sweet potatoes to a bowl and placed the zucchini, onions, and cod on a separate platter. Garnish with basil flowers and garlic scape flowers, if desired.

Even though I would typically pair cod with a white wine, I very much enjoyed the match of the pesto with this Malbec from Cahors.

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*Disclosure: I received sample wines for recipe development, pairing, and generating social media traction. My opinions do not necessarily reflect the opinions of the organizer and sponsors of this event.

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