Roasted Cod With White Beans Tomato Compote And Truffle Oil Recipes

ROASTED BEANS AND TOMATOES

Steps:

• Heat the oven to 450 degrees F with an empty baking sheet on an upper rack.
• Coat beans and tomatoes with olive oil and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. Serve as a side.

WHITE BEANS WITH ROASTED TOMATOES

Steps:

• Cook beans:
• Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak (see cooks' note, below). Drain well in a colander.
• Blanch onions in boiling salted water , 1 minute, then drain and peel.
• Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
• Roast tomatoes while beans are cooking:
• Put oven rack in upper third of oven and preheat oven to 500°F.
• Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
• Assemble dish:
• Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.

ROASTED COD

Steps:

• Preheat the oven to 220 degrees centigrade. Cook the potatoes in a large pan of boiling water for 10 minutes until almost tender and starting to crumble slightly around the edges.
• Drain the potatoes well and transfer to a large roasting tin. Break the garlic bulb and nestle the cloves between the potatoes. Roughly chop the tomatoes and scatter over the top with the rosemary. Season generously, then drizzle over 2 Tbs of olive oil. Roast for 15 minutes.
• Add the cod fillets to the pan, allowing them to rest on top of the potatoes and tomatoes. Drizzle the remaining oil over the top, season the fish and cook for 5 minutes. Splash in the wine and cook for a further 5 minutes until the fish is cooked.
• Tear over the basil leaves and serve straight from the pan. Remember to remind your guests that they'll need to peel the cloves of garlic before they eat them.

ROASTED COD NICOISE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line an extra-large rimmed baking sheet with parchment paper. Coat parchment with cooking spray.
• Toss potatoes in a bowl with 1 1/2 tablespoon oil and 1/4 teaspoon salt. Transfer to the prepared baking sheet and roast for 20 minutes.
• Toss green beans in bowl with remaining 1/2 tablespoon oil, mustard, remaining 1/8 teaspoon salt, and pepper. Push potatoes to one side of the baking sheet. Lay beans and fish separately on the other side. Spread 3/4 tablespoon tapenade on each fillet.
• Bake until cod is no longer translucent and flakes easily with a fork, 12 to 15 minutes. If vegetables need more time, transfer cod to a plate and cover with foil to keep warm. Roast vegetables 5 to 10 minutes more.
• Serve with lemon wedges, tomatoes, and parsley.