This dish would possibly simply be the best weeknight dinner — sumptuously tasty, wholesome, quick and simple. The cod and broccolini are cooked collectively on a sheet pan and the sauce comes collectively in minutes in a meals processor (and will be made forward). The result’s a pleasant plate of flaky fish topped with a beneficiant dollop of gorgeously inexperienced sauce with the tender, flippantly crisped vegetable served alongside.
Energetic time: 15 minutes; Whole time: 30 minutes
Storage Notes: Any leftover sauce will be refrigerated in an hermetic container for as much as 3 days.
Servings:
4
Examined measurement: 4 servings
Components
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1 1/2 cups flippantly packed recent parsley leaves and tender stems (from 1 bunch)
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1 small shallot, coarsely chopped
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1 tablespoon Dijon mustard
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1 tablespoon recent lemon juice
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1/4 teaspoon plus 1/8 teaspoon salt, divided
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1/4 teaspoon freshly floor black pepper, divided
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4 tablespoons extra-virgin olive oil, divided
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1 giant bunch broccolini (about 8 ounces), trimmed
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4 (6-ounce) fillets cod, completely patted dry
Instructions
Place a rack in the midst of the oven and preheat to 425 levels.
In a small bowl of meals processor or mini-processor, mix the parsley, shallot, mustard, lemon juice and 1/8 teaspoon every of the salt and pepper, and pulse till finely chopped. Drizzle in 3 tablespoons of the oil and proceed to course of, stopping to scrape down the perimeters if wanted, till the combination is clean and creamy. (In case your processor permits for the oil to be drizzled with the motor operating, try this.) You need to see tiny flecks of parsley within the emulsified sauce. Switch the sauce to a jar.
On a big, rimmed baking sheet, prepare the broccolini in a single layer and drizzle with the remaining 1 tablespoon of oil. Season with 1/8 teaspoon of salt, toss to coat, then push the broccolini to at least one facet of the baking sheet. Organize the fish onto the opposite facet and season with the remaining 1/8 teaspoon every of salt and pepper.
Roast for 12 to fifteen minutes, or till the fish flakes simply with a fork and the broccolini stems are tender and the tops are flippantly crisped.
Divide the fish and broccolini amongst 4 plates. High the fish with the parsley sauce and serve.
Recipe Supply
From cookbook writer and registered nutritionist Ellie Krieger.
Examined by Olga Massov.
Electronic mail inquiries to the Meals Part at meals@washpost.com.
