Pistachio Cod with Mango-Jalapeño Salsa

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Peel and dice sweet potatoes into ½-inch pieces. Finely chop pistachios. Trim and discard woody bottom ends from asparagus; chop into 1-inch pieces. Drain corn. Halve, peel, and finely dice shallot until you have about 2 TBSP (4 TBSP for 4 servings). Halve jalapeño lengthwise, removing ribs and seeds for less heat; thinly slice lengthwise, then finely dice until you have about 2 TBSP (4 TBSP for 4). Halve lime.

Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup sweet potato cooking liquid (1 cup for 4 servings), then drain. Return sweet potatoes to pot; add 1 TBSP butter (2 TBSP for 4) and sour cream. Mash until smooth and creamy, adding splashes of reserved sweet potato cooking liquid as needed.

Keep covered off heat until ready to serve.

While sweet potatoes cook, in a small bowl, combine pistachios, panko, a drizzle of olive oil, salt, and pepper.

Pat cod* dry with paper towels. Season all over with salt and pepper. Mound tops of cod with pistachio mixture, pressing to adhere. Lightly coat a baking sheet with olive oil and add cod, coated sides up.

Bake on top rack until crust is browned and crispy and cod is cooked through, 8-10 minutes. TIP: If the crust isn’t browning, broil for the last minute of cooking!

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add asparagus and cook until beginning to soften, 2-3 minutes.

Add corn in a single layer and cook, undisturbed, until corn begins to char, 2-3 minutes.

Continue to cook, stirring occasionally, until asparagus is tender and corn is charred, 2-3 minutes more. TIP: If corn begins to pop, cover pan.

Divide sweet potato mash between plates and spread into a circle in an even layer (about ¼ inch thick). Top with cod and asparagus and corn in separate sections. Top with mango-jalapeño salsa and serve.