Cookstr.com

Roasted Cod with Confit Bayaldi and Basil Oil

Updated February 23, 2016
4.00

0 Comments

This image courtesy of Joseph DeLeo

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.

Make-ahead notes:



• 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.

Makes6 servings

Cooking Methodpan-frying

CostModerate

Moderate

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

Mealdinner

Taste and Texturebuttery, herby, light, savory, sweet, tart

Ingredients

  • 6 cod fillets, 6 to 8 ounces each and 1½ to 2 inches thick
  • 3 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Confit Bayaldi, made in an 8 by 8-inch pan and pressed
  • 8 tablespoons Basil Oil

Instructions

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.

To serve:

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.

Variation:

For the cod, substitute 6 whole snapper, 1 to 1¼ pounds each, stuffed with 2 springs thyme each.

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password