Skip to main content

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.

Find the Sponsor
on the web, on Facebook, on Twitter, on Instagram

*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.


Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur