ROASTED COD WITH PARSLEY-SHALLOT SAUCE AND BROCCOLINI

Serves: 4

■ 1 1/2 cups (500 mL) lightly packed fresh parsley leaves and tender stems ( from 1 bunch)

■ 1 small shallot, coarsely chopped

■ 1 tbsp (15 mL) Dijon mustard

■ 1 tbsp (15 mL) fresh lemon juice

■ 1/4 tsp (1 mL) plus 1/8 tsp salt, divided

■ 1/4 tsp (1 mL) freshly ground black pepper, divided

■ 4 tbsp (60 mL) extra-virgin olive oil, divided

■ 1 large bunch broccolini (about 8 oz/226 g), trimmed

■ 4 (6-oz/170 g) fillets cod, thoroughly patted dry

1. Position a rack in the middle of the oven and preheat to 425 F (220 C).

2. In a small bowl of a food processor or mini-processor, combine parsley, shallot, mustard, lemon juice and 1/8 tsp (0.5 mL) each of the salt and pepper, and pulse until finely chopped. Drizzle in 3 tbsp (45 mL) 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.

3. On a large, rimmed baking sheet, arrange the broccolini in a single layer and drizzle with the remaining 1 tbsp (15 mL) of oil. Season with 1/8 tsp (0.5 mL) 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 tsp (0.5 mL) each of salt and pepper.

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

5. Divide the fish and broccolini among 4 plates. Top the fish with the parsley sauce and serve. Note: Any leftover sauce can be refrigerated in an airtight container for up to 3 days.