Thyme roast cod & panzanella salad
Enjoy a zesty Thyme Roast Cod & Panzanella Salad bursting with fresh flavors. Perfectly seasoned, this dish will take your taste buds on a delightful journey.
Ingredients:
- 900g cod loin, skin removed, or 6 pieces of cod fillet
- 3 tbsp rapeseed oil
- 6 large thyme sprigs
- 25g butter
- juice 0.5 lemon
- 1 garlic bulb
- 6 tbsp rapeseed oil
- 600g mixed heritage tomatoes, different colours and shapes
- ½ tbsp flaky sea salt
- 200g sourdough bread
- 2 garlic cloves, crushed
- 2 tbsp Cabernet Sauvignon vinegar (or white wine vinegar)
- 3 tbsp small capers
- ½ small bunch parsley, roughly chopped
- large handful basil leaves, roughly chopped
Instructions:
- Preheat the oven to 180C/160C fan/gas 4. Wrap the garlic bulb in foil, drizzle with 1 tbsp rapeseed oil, and seal the foil to create a parcel. Bake for 1 hour.
- In the meantime, chop the large tomatoes and halve any small ones. Place them in a bowl, sprinkle with sea salt, mix well, and set aside for 30 minutes.
- After the garlic has been cooking for 40 minutes, tear the sourdough bread into small pieces and spread them on a baking tray. Drizzle with 2 tbsp rapeseed oil, add a pinch of salt, mix in the crushed garlic, and bake for 15 minutes until crispy and golden, stirring halfway through. Remove the croutons and garlic from the oven and increase the temperature to 200C/180C fan/gas 6.
- Once the tomatoes have softened, strain them over a bowl, preserving the juices. Whisk in the remaining oil, vinegar, and capers. Squeeze the roasted garlic cloves from the bulb, whisk them into the dressing. Season to taste.
- Cut the cod into 6 pieces, season, drizzle with 1 tbsp oil, and marinate for 10 minutes. Heat 2 tbsp oil in a large ovenproof frying pan. Top each cod piece with a sprig of thyme, place them thyme-side down in the pan, cook for 1-2 minutes until golden, then transfer the pan to the oven and bake for 4-6 minutes.
- Mix the crispy croutons and tomatoes, drizzle with the dressing, add parsley and basil, and mix well. Divide the salad onto plates. After the cod is done, add butter to the pan to melt. Squeeze lemon juice over the fish and baste with the buttery sauce. Flip the cod to reveal the thyme-seasoned side. Serve with the salad, pan juices, and a sprinkle of black pepper.
Summary:
- Calories: 4673 kcal
- Fat: 96 g
- Protein: 889 g
- Carbs: 10 g
- Potassium: 20790 mg
- Magnesium: 1637 mg