Best Salt Cod In Tomato Garlic Confit Recipes
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
- While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
- Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
SALT COD IN TOMATO SAUCE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine oil and garlic in a large skillet, and turn heat to medium. Add anchovies, and cook, stirring occasionally, until garlic is lightly golden and anchovies are broken up, less than 5 minutes. Raise heat to medium-high, and add tomatoes, along with a little salt and pepper. Cook a few minutes, stirring occasionally, until tomatoes liquefy.
- Add capers, olives, pepper flakes and cod. Cook about 10 minutes, stirring infrequently and gently, until cod is hot. Taste, and adjust seasoning. Garnish, and serve.
SALT COD IN TOMATO GARLIC CONFIT
Categories Fish Garlic Tomato Appetizer Side Broil Cod Chill Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 8
Steps:
- Soak and poach cod:
- Cover cod with 2 inches of cold water in a large bowl and soak, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below).
- Drain cod and transfer to a 3-quart saucepan, then add 6 cups water. Bring just to a simmer and remove from heat. (Cod will just begin to flake; do not boil or it will become tough.) Gently transfer cod with a slotted spatula to a paper-towel-lined plate to drain. Cover with a dampened paper towel and chill while making confit.
- Make confit and cook fish:
- Cook garlic in oil in a 12-inch heavy skillet over moderately low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes and sugar and cook, stirring frequently, until tomatoes break down into a very thick sauce and oil separates, 45 minutes to 1 hour.
- Mash garlic cloves into sauce and add salt and pepper to taste. Spread sauce in a 3-quart gratin dish or other flameproof shallow baking dish and arrange fish over sauce.
- Preheat broiler.
- Whisk together mayonnaise, crème fraîche, and water and spread over each piece of fish. Broil fish 5 to 6 inches from heat just until mayonnaise mixture is lightly browned, about 2 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
