Sang An
Hands-On Time
25 Mins
Total Time
45 Mins
Serves 4

How to Make It

Step 1

Heat oven to 425° F with the racks in the upper and lower thirds. Place the red peppers, lime juice, garlic, red pepper flakes, ¼ cup of the oil, and ½ teaspoon salt in a blender until smooth.

Step 2

Toss the squash, 2 tablespoons of the oil, and ¼ teaspoon each salt and black pepper on a rimmed baking sheet. Roast on the top rack, tossing once, until partly tender, 12 to 15 minutes. Toss the kale with the remaining 2 tablespoons of oil in a large bowl. Add to the baking sheet with the squash. Roast until the squash is tender and the kale is crispy, 8 to 10 minutes more.

Step 3

Lightly oil a second rimmed baking sheet. Season the cod with ½ teaspoon salt and ¼ teaspoon black pepper. Roast on the prepared pan on the bottom rack of oven until opaque throughout, 6 to 8 minutes.

Step 4

Spoon the sauce over the cod and serve alongside the vegetables.

Chef's Notes


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