Thyme Roast Cod Panzanella Salad Food

THYME ROAST COD & PANZANELLA SALAD

Steps:

• Heat oven to 180C/160C fan/gas 4. Place the garlic bulb in the centre of a piece of foil. Spoon over 1 tbsp rapeseed oil, then scrunch the foil up around the bulb to make a parcel. Bake for 1 hr.
• Meanwhile, dice the large tomatoes and cut any small ones in half. Tip into a bowl, sprinkle over the sea salt, toss together and set aside for half an hour.
• After the garlic bulb has been cooking for 40 mins, tear the sourdough into bite-sized pieces and place on a baking tray. Drizzle with 2 tbsp rapeseed oil, sprinkle with a little salt, then add the crushed garlic and toss everything together. Bake for 15 mins, stirring halfway through, until golden and crispy. Remove both the toasted croutons and garlic bulb from the oven and turn up to 200C/180C fan/gas 6.
• Once the tomatoes have wilted slightly, set a colander or sieve over a bowl and strain them, catching all the juices. Whisk the remaining oil, the vinegar and capers into the tomato juices. Once cool enough to handle, squeeze the garlic cloves from the bulb and whisk these in too. Taste and season.
• Cut the cod into 6 even pieces, season, drizzle with 1 tbsp oil and leave for 10 mins. Heat 2 tbsp oil in a large non-stick, ovenproof frying pan. Top each piece of cod with a sprig of thyme and place, thyme-side down, in the pan. Cook for 1-2 mins until the cod starts to colour. Transfer the pan to the oven and cook for 4-6 mins, depending on thickness.
• Meanwhile, mix the crispy croutons and tomatoes together in a bowl. Pour over the dressing, scatter with the parsley and basil, and toss everything together. Divide the salad between plates. When the cod is cooked, add the butter to the pan and let it melt. Squeeze in the lemon juice and baste the cod in the buttery juices. Turn the portions over to reveal the thyme-studded fish. Serve with the salad and some of the juices from the pan, then grind over a little black pepper.

PANZANELLA WITH MOZZARELLA AND HERBS

Steps:

• Heat oven to 425 degrees. Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.
• Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside.
• In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste. While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.
• Add bread cubes, cucumber mixture and capers to the tomatoes and toss well. Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving.

ROASTED PRIME RIB WITH THYME AND MARSALA

Steps:

• For the beef: Allow the beef to stand at room temperature before roasting, 30 minutes. Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Mix together the thyme, salt, pepper and garlic in a small bowl. Make 1-inch-long, 1/2-inch-deep slits all over the meat using a paring knife. Rub the garlic mixture into the slits and onto the rest of the meat. Place the meat, fat-side up, in a shallow roasting pan. Roast for 45 minutes. Cover the meat with foil and continue to roast until a meat thermometer inserted straight down into the center of the meat registers 145 degrees F for medium-rare, 65 to 75 minutes. Place the roast on a baking sheet and tent with foil. Allow to rest for 20 minutes.
• For the sauce: Combine any juices from the rested meat with the broth, marsala, arrowroot and thyme in a medium saucepan. Bring to a boil, stirring constantly. Reduce the heat and simmer until thick, 20 minutes. Whisk in the butter until smooth and season with salt and pepper. Pour the sauce into a serving pitcher. Slice the roast into 1/2-inch-thick slices and arrange on a platter. Serve the sauce alongside.

TOMATO & THYME COD

Steps:

• Heat 1 tbsp olive oil in a frying pan, add 1 chopped onion, then fry for 5-8 mins until lightly browned.
• Stir in a 400g can chopped tomatoes, 1 heaped tsp light soft brown sugar, the leaves from a few sprigs of thyme and 1 tbsp soy sauce, then bring to the boil.
• Simmer 5 mins, then slip 4 cod fillets into the sauce.
• Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.