How To Make Thyme Roast Cod & Panzanella Salad
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Serves:
Ingredients
- 4 cod fillets (about 6 oz each)
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- Salt and black pepper, to taste
- 4 cups cubed bread (such as ciabatta or baguette)
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 small red onion, thinly sliced
- 1 cup fresh basil leaves, torn
- ½ cup Kalamata olives, pitted
- ¼ cup red wine vinegar
- 2 tbsp extra virgin olive oil
Instructions
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Preheat the oven to 400°F (200°C).
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Place the cod fillets in a baking dish and drizzle with olive oil. Sprinkle with thyme leaves, salt, and black pepper.
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Roast the cod in the preheated oven for 15-20 minutes, or until cooked through and flakes easily with a fork.
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While the cod is cooking, spread the cubed bread on a baking sheet and drizzle with olive oil.
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Toast the bread in the oven for about 10 minutes, or until golden and crispy.
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In a large bowl, combine the toasted bread, cherry tomatoes, cucumber, red onion, basil leaves, and Kalamata olives.
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Drizzle the salad with red wine vinegar and extra virgin olive oil. Season with salt and black pepper, to taste.
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Toss everything together until well combined.
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Serve the thyme roast cod on top of the panzanella salad. Enjoy!
Nutrition
- Calories : 348kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 58mg
- Sodium : 859mg
- Total Carbohydrates : 37g
- Dietary Fiber : 5g
- Sugars : 6g
- Protein : 26g
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