Roast Cod Escalivad Recipes

Steps:

• Preheat oven to 400 degrees F.
• Place bread crumbs in a shallow dish. Pile parsley, garlic, lemon zest, and a little coarse salt on the cutting board. Finely chop the lemon-garlic mixture, then combine with plain bread crumbs.
• Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes.

Steps:

• Preheat the oven to 350 degrees. Use about half of the olive oil to rub all the vegetables and place them on a large baking sheet (the tomatoes should be cut side up and the garlic should be tucked underneath the other vegetables so it does not burn). Roast the vegetables, removing the tomatoes after about 15 minutes, the garlic after 30 minutes, the eggplants and peppers after 45 to 60 minutes (depending on their size), and the onions and potatoes after 1 hour. All the vegetables should be softened and golden. As the vegetables are cool enough to handle, peel the garlic and halve it lengthwise. Peel the eggplants and peppers and tear them into thin strips with your fingers.
• Arrange all the vegetables on a large round platter, making an attractive design with the colors. All the pieces should be small enough so that the mixture can be scooped up onto a croute. Season generously with salt and pepper and sprinkle with lemon juice. Drizzle the remaining olive oil over the top and scatter on the parsley. If desired, sprinkle with goat cheese and chopped olives. Place the toasted croutes around the edge of the platter.

Steps:

• Preheat your oven to 400 degrees F (200 degrees C).
• In a large mixing bowl, whisk together the olive oil, garlic, crushed red pepper flakes and the zest of the lemon. Add the cherry tomatoes, shallots, broccolini and torn sourdough. Season with salt and pepper and mix well to coat.
• Scoop the vegetables and bread out onto a large, rimmed baking sheet, leaving some of the flavored oil at the bottom of the bowl. Halve the lemon and add to the pan, cut side down. Roughly crumble the feta into large hunks and dot over the vegetables and roast for 10 minutes.
• Meanwhile, cut the cod into two equal pieces and add them to the remaining oil in the bowl. Toss well to coat, season with salt and pepper and leave in the bowl to marinate while the vegetables roast.
• Add the fish to the vegetables and roast for another 10 to 15 minutes, or until the fish is cooked through.
• Transfer to plates and scatter with basil and parsley. Roughly tear the radicchio onto the plate next to the fish and squeeze over the roasted lemon. Drizzle with a little extra virgin olive oil and season with salt and pepper.

Steps:

• Preheat oven to 350 degrees. Rub eggplants with about a tablespoon of olive oil and roast them whole 30 to 40 minutes, until very soft. Rub peppers with about a tablespoon of olive oil and roast them whole until they blister, turning them to brown on each side. Cool peppers, peel and cut into fine julienne. When eggplant is done, scoop out flesh and put in plastic colander. Let eggplant drain overnight in refrigerator.
• Peel onion and cut into one-inch rings. Sprinkle with a tablespoon of olive oil, put in a roasting pan and cover with foil. Roast until soft but not brown (about 30 minutes). Chop finely.
• Spread cumin seeds in a saute pan and toast for a minute or so over medium heat, stirring constantly, until they become aromatic. Grind in a spice grinder or coffee grinder.
• Combine vegetables and simmer in a sauce pan over medium heat for about 15 minutes, stirring to prevent sticking, until mixture is just moist but not dry. Add cumin, salt and cayenne pepper to taste.
• Preheat oven to 400 degrees. Mix fine salt, paprika and cayenne together and rub a light coat on fillets. Heat remaining olive oil in saute pan until oil begins to smoke. Brown fillets lightly on both sides. Transfer them to lightly oiled sheet pan and bake for about six minutes.
• To assemble, heat the eggplant and divide the mixture between four plates. Top it with fish.