Whipped Salt Cod With Roasted Peppers And Parsley Recipes

ROASTED SHIITAKES AND PACIFIC COD

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss mushrooms with 2 tablespoons olive oil and rosemary; season with salt and pepper. Roast until tender and browned, tossing occasionally, about 15 minutes.
• Push mushrooms to sides of pan; place cod in center and season with salt and pepper. Roast until opaque throughout, 8 to 10 minutes.
• Meanwhile, in a small bowl, whisk together remaining oil, lemon juice, mustard, and parsley; season with salt and pepper. Serve with cod.

EASY ROASTED PEPPERS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

SLOW-ROASTED COD WITH BELL PEPPERS AND CAPERS

Steps:

• Place racks in center and top-most positions of oven; heat broiler. Cut bell peppers in half lengthwise and remove stems, ribs, and seeds; discard. Place bell peppers on a rimmed baking sheet and drizzle with 3 Tbsp. oil; season with salt and black pepper. Toss to coat, then turn cut side down and broil bell peppers on top rack, turning baking sheet front to back halfway through, until skins are blackened all over, 15-20 minutes.
• Transfer bell peppers along with oil and juices on baking sheet to a large bowl and cover tightly with plastic wrap. Let bell peppers sit 10 minutes to steam, which will loosen their skins. Reduce oven temperature to 300°F.
• Uncover bell peppers and peel away charred skin from flesh (don't worry about getting every last bit); discard. Tear flesh into 1/2" strips and place in a shallow 3-qt. baking dish along with all the accumulated juices in the bowl. Add garlic, vinegar, and red pepper flakes and toss well to combine. Taste and season with more salt.
• Nestle cod into bell pepper mixture, drizzle with 2 Tbsp. oil, and season with salt and black pepper. Roast on center rack until flesh is opaque throughout and flakes easily when pressed, 25-30 minutes. Let rest 10 minutes.
• Meanwhile, toss onion, parsley, capers, and remaining 1 Tbsp. oil in a small bowl; season with salt.
• Top fish with onion mixture and serve with bread.
• Do Ahead
• Bell peppers can be roasted 1 day ahead. Peel and let cool; cover and chill.

SALT CURED COD AND ROASTED GARLIC CROUTONS

Steps:

• For the cod and roasted garlic spread:.
• Remove any brown parts from the cod. With a mortar and pestle, crush 2 bunches dill and mix with the coarse salt, brown sugar and 1 tablespoon peppercorns. Rub the salt mixture on the cod. Cover with plastic wrap and refrigerate for 1 hour.
• Bring the milk to a simmer in a saucepan over medium-low heat. Add the remaining 1 teaspoon peppercorns, the shallots and 1 smashed garlic clove. Rinse the cod to remove the excess salt mixture, then add to the saucepan and cook until flaky, about 10 minutes. Transfer the cod to a bowl and discard the milk mixture.
• Preheat the oven to 350 degrees F (180 degrees C).
• Cut the garlic head in half horizontally. Drizzle the cut sides with 1 tablespoon oil and season with salt and pepper. Wrap in foil and roast for 30 minutes.
• Flake the fish into the bowl with a fork or your fingers. Add the remaining 1/3 cup oil and the roasted garlic, squeezing the pulp from the skins, and mash until combined and creamy. Add the remaining handfuls chives, dill and parsley. Season with pepper. Refrigerate until ready to serve.
• For the croutons:.
• Heat the oil in a skillet over low heat. Add the garlic and let it infuse the oil. Add the bread and toast on both sides. Season with salt and pepper.
• To serve, spread the cod mixture on the toast. Serve with lemon wedges.

WHIPPED SALT COD WITH ROASTED PEPPERS AND PARSLEY

Steps:

• Submerge the cod in cold water and refrigerate for a few hours. Change the water and continue soaking overnight.
• Remove the soaked cod from the fridge and drain. In a medium pot, bring the milk, cod, and potatoes to a simmer and add the thyme and bay leaf. Cook until the potatoes are fork-tender. Remove from the heat, transfer the cod and potatoes to a food processor or mixing bowl, and discard the milk and herbs. Add the cream and blend or mash (with a fork) until smooth. Add 1 teaspoon oil and season with salt, if necessary. Set aside.
• Preheat the oven to 350°F.
• In a small bowl, combine the garlic, butter, a pinch of salt, and lemon juice. Using a spoon, mix the ingredients well until smooth.
• Slice the baguette on the bias into 8 pieces. Spread the garlic butter on one side of each slice and toast on a rack in the oven. Remove and place the whipped salt cod on the buttered side of the bread, topped with the peppers and parsley. Drizzle with a little olive oil, season with pepper, and serve.