Roasted Cod with Confit Bayaldi and Basil Oil
Here’s a recipe that really shows the beauty of having preassembled components at the ready to combine into shows stopping--but practically effortless--dinners. Prepare the layered vegetables confit ahead of time, allowing its flavors to mellow, and then pair it with the crisp-skinned roasted fish at serving time. Add a drizzle of herbal green oil to pull all the elements together. Each plate will have generous amounts of fish and vegetables and an interesting of textures.
Order of preparation:
• Prepare the Confit Bayaldi.
• Prepare the Basil Oil.
• While the confit is reheating, roast the cod.
• The basil oil can be refrigerated up to 2 days.
• The confit bayaldi can be refrigerated 8 hours, overnight, or up to 2 days; reheat over low heat for about 15 minutes.
Total Timeunder 4 hours
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Coursemain course
Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, low carb, peanut free, soy free, tree nut free
Taste and Texturebuttery, herby, light, savory, sweet, tart
For the cod:
Preheat the oven to 450°F.
Rub the fish with olive oil, sprinkle with salt and pepper, and place in a lightly oiled pan.
Place the pan in the middle or upper third of the oven and roast 12 to 15 minutes, depending on thickness.
Divide the confit into 6 portions and place on serving plates, Place a cod fillet on top of each portion and drizzle 1 tablespoon basil oil around it.
For the cod, substitute 6 whole snapper, 1 to 1¼ pounds each, stuffed with 2 springs thyme each.
1996 Debra Ponzek and Joan Schwartz