Thyme Roast Cod Panzanella Salad Recipes

THYME ROAST COD & PANZANELLA SALAD

Steps:

• Heat oven to 180C/160C fan/gas 4. Place the garlic bulb in the centre of a piece of foil. Spoon over 1 tbsp rapeseed oil, then scrunch the foil up around the bulb to make a parcel. Bake for 1 hr.
• Meanwhile, dice the large tomatoes and cut any small ones in half. Tip into a bowl, sprinkle over the sea salt, toss together and set aside for half an hour.
• After the garlic bulb has been cooking for 40 mins, tear the sourdough into bite-sized pieces and place on a baking tray. Drizzle with 2 tbsp rapeseed oil, sprinkle with a little salt, then add the crushed garlic and toss everything together. Bake for 15 mins, stirring halfway through, until golden and crispy. Remove both the toasted croutons and garlic bulb from the oven and turn up to 200C/180C fan/gas 6.
• Once the tomatoes have wilted slightly, set a colander or sieve over a bowl and strain them, catching all the juices. Whisk the remaining oil, the vinegar and capers into the tomato juices. Once cool enough to handle, squeeze the garlic cloves from the bulb and whisk these in too. Taste and season.
• Cut the cod into 6 even pieces, season, drizzle with 1 tbsp oil and leave for 10 mins. Heat 2 tbsp oil in a large non-stick, ovenproof frying pan. Top each piece of cod with a sprig of thyme and place, thyme-side down, in the pan. Cook for 1-2 mins until the cod starts to colour. Transfer the pan to the oven and cook for 4-6 mins, depending on thickness.
• Meanwhile, mix the crispy croutons and tomatoes together in a bowl. Pour over the dressing, scatter with the parsley and basil, and toss everything together. Divide the salad between plates. When the cod is cooked, add the butter to the pan and let it melt. Squeeze in the lemon juice and baste the cod in the buttery juices. Turn the portions over to reveal the thyme-studded fish. Serve with the salad and some of the juices from the pan, then grind over a little black pepper.

THYME ROAST COD & PANZANELLA SALAD

Steps:

• Heat oven to 180C/160C fan/gas 4. Place the garlic bulb in the centre of a piece of foil. Spoon over 1 tbsp rapeseed oil, then scrunch the foil up around the bulb to make a parcel. Bake for 1 hr.
• Meanwhile, dice the large tomatoes and cut any small ones in half. Tip into a bowl, sprinkle over the sea salt, toss together and set aside for half an hour.
• After the garlic bulb has been cooking for 40 mins, tear the sourdough into bite-sized pieces and place on a baking tray. Drizzle with 2 tbsp rapeseed oil, sprinkle with a little salt, then add the crushed garlic and toss everything together. Bake for 15 mins, stirring halfway through, until golden and crispy. Remove both the toasted croutons and garlic bulb from the oven and turn up to 200C/180C fan/gas 6.
• Once the tomatoes have wilted slightly, set a colander or sieve over a bowl and strain them, catching all the juices. Whisk the remaining oil, the vinegar and capers into the tomato juices. Once cool enough to handle, squeeze the garlic cloves from the bulb and whisk these in too. Taste and season.
• Cut the cod into 6 even pieces, season, drizzle with 1 tbsp oil and leave for 10 mins. Heat 2 tbsp oil in a large non-stick, ovenproof frying pan. Top each piece of cod with a sprig of thyme and place, thyme-side down, in the pan. Cook for 1-2 mins until the cod starts to colour. Transfer the pan to the oven and cook for 4-6 mins, depending on thickness.
• Meanwhile, mix the crispy croutons and tomatoes together in a bowl. Pour over the dressing, scatter with the parsley and basil, and toss everything together. Divide the salad between plates. When the cod is cooked, add the butter to the pan and let it melt. Squeeze in the lemon juice and baste the cod in the buttery juices. Turn the portions over to reveal the thyme-studded fish. Serve with the salad and some of the juices from the pan, then grind over a little black pepper.

ROASTED RED ONION PANZANELLA

Steps:

• For the onions:.
• Cut unskinned onions lengthwise, through the roots, into sixths. Mix onions with olive oil, vinegar and salt and pepper. Spread onions on a baking sheet and roast at 350*F for 25 minutes. Turn the onions over and roast for 20-25 minutes more, or till onions are lightly browned on the outside and soft and creamy inside. Cool.
• When onions are cool, remove outer skin and cut off roots, and separate into petals. Combine cooked onion with any juices that occured during cooking in a bowl and set aside.
• For vinaigrette:.
• Combine the vinegar and shallots in a bowl. Soak for 10 minutes. Whisk in olive oil a little at a time till emulsified.
• Cut crust off bread. Tear the bread into bite sized pieces(1"). Toss the bread in a bowl with the olive oil. Spread on a baking sheet and bake at 350*F. for 10 minutes or till lightly browned.
• For each serving place 1 1/2 cups bread in a large bowl. Season with salt and pepper. Add about 1 1/2 tbls. vinaigrette and 1 tbls. hot stock. Toss until bread absorbs the liquids. Combine bread with 1/4 teaspoons thyme, 1/2 cup greens, 1 teaspoons pine nuts and 2 or 3 cherry tomato halves. Top with 1/2 cup roasted onions. Serve immediately and enjoy!