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Preparation time
10 minutes
Total time:
40 minutes
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Ingredients
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2 bulbs of garlic, halved
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60 mL (4 tbsp.) olive oil
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80 mL (1/3 cup) garlic butter
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6 slices fresh bread
Salad
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1 container 450 g mini tomatoes
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1 red pepper, cut into strips
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1 green pepper, cut into strips
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1 zucchini, sliced
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3 small red onions, cut into quarters
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5 mL (1 tsp.) paprika
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30 mL (2 tbsp.) capers
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80 mL (1/3 cup) black olives
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600 g (1 1/4 lb) cod fillet (4 pieces)
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To taste, basil leaves
Mayonnaise
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180 mL (3/4 cup) mayonnaise
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1/2 clove of garlic, minced
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10 basil leaves, chopped
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45 mL (3 tbsp.) parmesan cheese, grated
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Directions
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Preheat the oven to 220 °C (450 °F).
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Brush the garlic bulbs with 5 mL (1 tsp.) of the olive oil. Place on a baking tray. Bake for 10 minutes.
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In the meantime, coat the bread with the garlic butter and cut it into cubes to make croutons. Place on the tray with the garlic bulbs.
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Bake the croutons for five minutes, or until slightly browned. Remove from the oven. Set aside.
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Place the grill on the highest oven rack and set the oven to broil (550 °F/288 °C).
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In a bowl, mix all the ingredients from the “Salad” list with 3 tbsp. of the olive oil. Season and mix. Place on the tray with the croutons. Mix again.
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Place the pieces of fish on top. Brush with the remaining olive oil. Season.
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Place the tray in the oven for 15 minutes. In the meantime, in another bowl, mix all the mayonnaise ingredients. Set aside.
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Remove. Garnish with the fresh basil leaves and serve with the mayonnaise.
Chef’s secret
- This is the perfect salad: crunchy, creamy, fragrant, and equally good cold, warm, or hot.
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