Rosemary Cod with Warm Tuscan Panzanella
Aromatic herbs, savory cod, and warm panzanella with roasted vegetables — one whiff of this recipe and you will be transported to the Tuscan countryside.
Servings
Produce
Garlic (Organic)
2 1 Clove
Red Onion (Organic)
1/2 0.25 Whole
Celery (Organic)
6 3 oz
Carrot (Organic)
8 4 oz
Blue Curled Scotch Kale (Organic)
7 3.5 oz
Mushrooms
6 3 oz
Rosemary
.1 0.05 oz
Protein & more
Hazelnuts
2 1 oz
Ciabatta roll
2 1 Whole
Cod
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1/2 0.25 teaspoon
Spice mix
Ground fennel
2 1 teaspoon
Sweet paprika
1 0.5 teaspoon
Basil, dried
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Dried thyme
1/2 0.25 teaspoon
Black pepper
1/4 0.125 teaspoon
White Pepper
1/4 0.125 teaspoon
Parsley, dried
1/4 0.125 teaspoon
Prep ahead (optional)
a. ¼” dice celery and ½ red onion. b. Peel carrots, ¼” coins or dice. c. Remove kale stem; chop or tear leaves into ½” pieces or chiffonade. d. Rough chop cremini mushrooms. e. Mince garlic.
Instructions
1
Prep ciabatta:
a. Preheat oven to 400 degrees.
b. Tear ciabatta rolls in 1” pieces. Add to medium bowl.
c. Add 3 tsp olive oil, ½ tsp salt, and half of Tuscan spice mix. Toss.
d. Add to baking sheet in even layer and add to oven. Bake until dried out and lightly golden, about 12-15 minutes.
2
Cook cod:
a. Prep small baking pan with olive oil.
b. Season cod with ¼ tsp salt and ¼ tsp black pepper.
c. In large sauté pan over medium-high heat, add 3 tsp olive oil. Add rosemary sprig and cod. Sear until caramelized, about 1-2 minutes each side. Add cod and rosemary sprig to baking pan and bake until cod is no longer pink inside, about 12-15 minutes. Let rest 5-10 minutes. Compost rosemary.
3
Cook panzanella:
a. In same sauté pan over medium-high heat, add 1 tbsp olive oil, garlic (mince), yellow onion (¼” dice), celery (¼” dice), carrots (peel, ¼” dice), cremini mushrooms (rough chop), and remaining Tuscan spice mix. Sauté until onion is translucent, about 2-3 minutes.
b. Add 1 cup water (½ cup for 2-person portion). Stir to combine. Cook until carrots are just fork tender.
c. Add kale (remove stem, tear or cut into ½” pieces, or chiffonade) and toasted ciabatta. Sauté until ciabatta has soaked up vegetable broth and vegetables are tender, about 2-3 minutes.
4
Serve:
a. In small saute pan over high heat, add hazelnuts (rough chop); toast until golden and fragrant, about 2 minutes. Watch closely!
b. Divide warm panzanella among plates.
c. Chop cod into 1” pieces and top panzanella with cod pieces and hazelnuts. Pour a glass of wine and enjoy.
Chef's notes
If your family doesn't eat fish, roasted chicken thighs or turkey would make a lovely replacement in this recipe.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX