The Washington Post

Roasted Cod With Parsley-Shallot Sauce and Broccolini

Roasted Cod With Parsley-Shallot Sauce and Broccolini 4.000

Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post

Nourish Jan 13, 2022

This dish might just be the ideal weeknight dinner — sumptuously tasty, healthy, fast and easy. The cod and broccolini are cooked together on a sheet pan and the sauce comes together in minutes in a food processor (and can be made ahead). The result is a delightful plate of flaky fish topped with a generous dollop of gorgeously green sauce with the tender, lightly crisped vegetable served alongside.

Active time: 15 mins; Total time: 30 mins

Storage Notes: Any leftover sauce can be refrigerated in an airtight container for up to 3 days.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 1/2 cups lightly packed fresh parsley leaves and tender stems (from 1 bunch)
  • 1 small shallot, coarsely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon plus 1/8 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 large bunch broccolini (about 8 ounces), trimmed
  • 4 (6-ounce) fillets cod, thoroughly patted dry

Directions

Position a rack in the middle of the oven and preheat to 425 degrees.

In a small bowl of food processor or mini-processor, combine the parsley, shallot, mustard, lemon juice and 1/8 teaspoon each of the salt and pepper, and pulse until finely chopped. Drizzle in 3 tablespoons of the oil and continue to process, stopping to scrape down the sides if needed, until the mixture is smooth and creamy. (If your processor allows for the oil to be drizzled with the motor running, do that.) You should see tiny flecks of parsley in the emulsified sauce. Transfer the sauce to a jar.

On a large, rimmed baking sheet, arrange 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 one side of the baking sheet. Arrange the fish onto the other side and season with the remaining 1/8 teaspoon each of salt and pepper.

Roast for 12 to 15 minutes, or until the fish flakes easily with a fork and the broccolini stems are tender and the tops are lightly crisped.

Divide the fish and broccolini among 4 plates. Top the fish with the parsley sauce and serve.


Recipe Source

From cookbook author and registered nutritionist Ellie Krieger.

Tested by Olga Massov.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving (1 fish fillet, 2 tablespoons sauce and about 3 stems broccolini): 306


% Daily Values*

Total Fat: 15g 23%

Saturated Fat: 2g 10%

Cholesterol: 73mg 24%

Sodium: 432mg 18%

Total Carbohydrates: 5g 2%

Dietary Fiber: 1g 4%

Sugar: 1g

Protein: 31g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle