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Thyme Roast Cod and Panzanella Salad

Just in time to make use of those lovely tomatoes we are finding at the farmers’ market, this salad is utterly delicious! Being from the San Francisco Bay area, we have an inherent fondness for sourdough bread: toasted with olive oil and garlic, this recipe makes our famous loaf shine. The cod is fabulous as well, moist and scented with thyme, but this salad would pair well with other protein, or, could shine as a veggie main.

Thyme Roast Cod and Panzanella Salad

2 lb. cod fillet, or six pieces
3 tbs. olive oil
6 large thyme sprigs
1 oz. butter
juice of ½ lemon

For the panzanella salad:

1 garlic bulb
6 tbs. olive oil
1 lb. 5 oz. mixed heritage tomatoes, different colors and shapes
½ tsp. flaky sea salt
7 oz. sourdough bread (4 cups torn pieces)
2 garlic cloves, crushed
2 tbs. red or white wine vinegar
3 tbs. small capers
handful fresh parsley and basil, roughly chopped

Start with the salad. Heat the oven to 350°F. Place the garlic bulb in the center of a piece of foil, drizzle with 1 tbs. oil and scrunch the foil together. Roast for 1 hour, then leave to cool.

Meanwhile, cut the tomatoes into bite-size pieces and place in a colander set over a plate. Toss with the salt and leave for 30 minutes to wilt slightly.

Tear the bread into bite-size pieces and toss with 2 tbs. oil and the crushed garlic. Place on a baking sheet and bake at 350°F for 15 minutes, stirring once. Set aside.

Whisk the remaining oil with the vinegar and capers. Press out the cooked garlic cloves and add to the dressing along with the accumulated tomato juices salt and pepper.

To cook the cod, season the fish and drizzle with 1 tbs. oil. Leave to rest 10 minutes. Heat a non-stick, ovenproof skillet over medium high heat and add 2 tbs. oil. Place a sprig of thyme on each fillet and cook, thyme side down for 1-2 minutes. Transfer to the oven (350°F) and cook 4-6 minutes longer, depending on thickness. Remove to a platter and set aside. Place the skillet back on the heat and add the butter and lemon juice. Bubble to make a sauce.

Toss the tomatoes, bread, parsley, basil, and dressing together. Serve the cod on a plate topped with the sauce and the salad alongside.


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