Isn’t “panzanella” the prettiest word ever? Probably because it means bread salad, which is pretty by itself if you ask me. I loved this dish. Run, do not walk, to your grocery store right now and make it. And while I’m almost always an anti-fish and cheese combination person, the mild fish with the salty creaminess of the feta paired with the other ingredients really works. Yum!
Cod with Greek Panzanella
Recipe by Just the Tip / Inspired by Rachael Ray
Here’s what I used:
- 1 1/2 pounds cod (or other white fish…haddock would be good, too) — 4 pieces
- 2 cups cubed whole wheat ciabatta bread (or any peasant-style bread)
- 4 cloves garlic, finely chopped
- 1 tsp dried oregano
- 1/4 cup chopped flat leaf parsley
- 1 roasted red pepper, chopped
- handful of pitted kalamata olives, chopped
- 1/2 red onion, chopped
- 1 cup feta, crumbled
- extra virgin olive oil
- lemon wedges
- salt and pepper
Here’s what I did:
- Preheat the oven to 400.
- Drizzle a little olive oil on the bottom of a baking dish and arrange the fish on top. Season the fish with salt and pepper.
- Combine the bread, garlic, oregano, parsley, roasted red pepper, feta, olives and onions in a bowl and dress with just enough olive oil to lightly coat. Arrange the topping all over the top of the fish and around the dish. Bake the fish for about 25 minutes until the fish is flaky. Squirt with some lemon before serving.