Roast Cod Escalivad Recipes

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

PERFECT TEN BAKED COD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
• Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
• Coat both sides of cod in melted butter in the baking dish.
• Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
• Garnish baked cod with parsley and green onion. Serve with lemon wedges.

ROAST COD ESCALIVAD

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.