Cook like a professional and serve with restaurant style!
I like to wow my family and guests with plated dinners. I serve my husband a plated lunch and dinner whenever we dine together – which is most days. To accomplish this style of hosting and dining with friends – sometimes – you must prepare some components of your dish ahead. This is a “restaurant” style thing to do. A caterer would do the same – many components are 90% done with only a reheating – or a final toss with a dressing or sauce – and viola – a composed plate of food – designed in advance – and served with a flourish, style and drama.
For this recipe – you will need roasted potatoes and tomato confit. I have not written a recipe for steamed green beans – as that is just simply to basic to require a recipe. Steam them just until tender!
Roast Cod with roasted potatoes and green beans with tomato confit
Another way to serve Cod -this time with over roasted potatoes and steamed green beans. This dinner is just perfect for any occasion. Light, healthy and beautiful. And presented like you are in the best restaurant in town! But, of course - you are - you own! At your fabulous table - with your fabulous family and friends. Take all the credit! You deserve it - if you serve this to your lucky guests.
Ingredients
- 1 lb Cod
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tablespoon extra-virgin olive oil and some extra for oiling the roasting pan
For the topping
- 2 tablespoons Melted butter
- 1/4 cup chopped parsley
- 1 cup panko breadcrumbs
- 1 tablespoon capers
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For serving
- Drizzle extra-virgin olive oil and balsamic vinegar on the plates just before serving
- lemon wedges.
Instructions
- Prepare the roasted potatoes, steamed green beans, and tomato confit ahead and be prepared to microwave each as the Cod finishes roasting and you are getting ready to serve your dinner.
- Preheat the oven to 400 degrees.
- Lightly oil a roasting pan with some olive oil.
- Place the fish onto the roasting pan.
- Coat the top of the fish with 1 tablespoon extra-virgin olive and then salt and pepper the surface of the fish.
- For the topping:
- Combine the parsley, panko breadcrumbs, melted butter, capers and the salt and pepper. Toss together to coat the crumbs evenly with the melted butter.
- Place the topping onto the fish.
- Roast for 20 minutes.
- Serves two.
- To assemble:
- Spoon a generous portion of roasted potatoes onto warmed plates. Use a spatula to cleave the fish into two even pieces – and place the 8oz fish portion onto the wilted spinach. Lean some green beans against the fish and top with tomato confit. Using a squeeze bottle, finish the plate with some extra-virgin olive oil and serve with a lemon wedge.
