SHEET PAN COD WITH PARMESAN HERB MAYO TOPPING AND CRISPY SAGE GARNISH WITH TOMATO COUSCOUS

Preheat oven to 400°F and line a large rimmed baking sheet with foil and coat it with non stick spray.

Cut the cod into portion sizes and season them on both sides with the salt and pepper.  Place them on the baking sheet.   Spread the tomatoes around the cod on the baking sheet.

Combine the mayo, parmesan, chopped sage, dill, and lemon juice in a small bowl and whisk to combine.  Divide this mixture between the cod portions and spread evenly over the tops of each piece of fish.

Place the pan in the oven and cook for 12-15 minutes until the fish is just cooked through and flakes in the center when pierced with a fork.  Total cook time with depend on the thickness of the cod.  Turn your broiler on high and place the pan 6-8” from the heat and broil for 1-2 minutes until the top of the fish and tomatoes are lightly charred.  Watch closely so that you do not burn the fish (depending on the strength of your broiler).

While the fish cooks, make the crispy sage.  Melt the 6 tablespoons of butter in a medium skillet over medium high heat.  When the butter starts to bubble add the sage leaves in a single layer.  Cook until the butter turns brown and sage is just crispy, about 1-1 ½ minutes.  Turn off the heat and set aside.  Try not to eat it all before you serve the dish!!

When the fish comes out of the oven, move it to a platter.  Pour the tomatoes and any juices that have formed on the pan into a large serving bowl.  Fluff the couscous with a fork and add it to the bowl with the tomatoes.  Add the lemon juice and toss everything together.

Serve the fish over the couscous and top with the fried sage leaves.  Drizzle the brown butter from the sage leaves over the tops of the fish.  DEVOUR!