Pesto Topped Cod with Tomatoes and Asparagus

Pesto on fish is one of those pairings that makes you wonder why you don't do it more often. The basil and garlic in the sauce cling to the cod as it roasts, forming a green crust that keeps the fillet moist underneath. Cod is a mild, lean white fish with large, tender flakes, so it takes on flavor easily without getting lost. That is why a spoonful of pesto, a little lemon zest and some black pepper go such a long way here.

A few notes from my own kitchen. Spread the pesto mixture with the back of a spoon so it reaches the edges of each fillet, since the thin ends cook faster and can dry out if they are bare. Keep the tomatoes and asparagus in a single layer around the fish. If they are crowded, they steam instead of roasting, and you lose that slightly charred sweetness that makes cherry tomatoes so good. Cod can also go from flaky to dry in a minute or two, so start checking a few minutes early. The fish is ready when it looks opaque all the way through and separates easily with a fork.

Asparagus is a great partner for fish because it cooks quickly and holds its shape. It is also one of the few vegetables that tastes better the day after it is cooked, so if you have leftovers, store them in an airtight container in the fridge and eat them cold over greens or stirred into a grain bowl. The leftover cod is best eaten within a day or so. Reheat it gently in a low oven rather than the microwave, or flake it cold into a salad.

For a fuller plate, I like to serve this with something starchy to soak up the tomato juices. Lemon Orzo with Asparagus and Artichoke Hearts is a natural match, since it repeats the lemon and asparagus in a different form. If you want something lighter and more bright, Fresh Cucumber and Cherry Tomato Salad cools the plate down and adds crunch. A squeeze of extra lemon over everything at the table is never a mistake.

Pesto is also worth a second look as a dressing. A tablespoon thinned with a little lemon juice makes a quick sauce for steamed green beans or roasted zucchini. It keeps well in a jar in the fridge with a thin layer of olive oil on top, so you can make the cod again later in the week without thinking twice.