Roasted Cod with Radish and Brown Butter Sauce

Instructions

1. 1

   Preheat oven to 425°F. On a large baking sheet, toss the halved radishes with 2 tablespoons of olive oil, half the salt, and a pinch of black pepper. Spread them in a single layer cut-side down.

   Tip: Radishes become sweeter and less peppery when roasted, creating a lovely caramelized exterior.

2. 2

   Roast the radishes for 12-15 minutes until golden brown and tender on the cut side, stirring halfway through cooking.

3. 3

   While radishes roast, pat the cod fillets dry with paper towels and place them on a separate section of the baking sheet or a second sheet. Brush with remaining olive oil and season with remaining salt and pepper.

   Tip: Drying the fish ensures better browning and prevents sticking.

4. 4

   Add the cod to the oven alongside the radishes (or on a second sheet) and bake for 10-12 minutes until the fish flakes easily with a fork and is opaque throughout.

5. 5

   While fish and radishes cook, melt butter in a small saucepan over medium heat. Add minced garlic and sliced shallots, cooking gently for 2-3 minutes until fragrant.

6. 6

   Pour in the white wine and let it reduce by half, about 2 minutes. Remove from heat and stir in the lemon juice, lemon zest, and fresh dill. Season with a pinch of salt and pepper.

   Tip: The brown butter should smell nutty and toasted; watch carefully to prevent burning.

7. 7

   Divide the roasted radishes among four plates and top each with a cod fillet.

8. 8

   Drizzle the brown butter and dill sauce generously over the cod and radishes. Serve immediately with crusty bread or steamed greens if desired.

   Tip: Serve immediately while the fish is still warm and flaky.