Recipe

Ingredients:

Panzanella Salad:

• 3 tbsp olive oil
• 1 small loaf of French or soft white bread), cut into bite size cubes
• 1 tsp salt
• 2 large ripe tomatoes or large handful of small tomatoes, cut into large pieces
• ½ red onion/small shallot, thinly sliced
• ½ cup basil leaves, roughly chopped
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• ¼ cup olive oil
• 1/2 tsp salt and pepper

Thyme crusted Sablefish:

• Sablefish fillets
• 3 tsp chopped thyme leaves
• Olive Oil
• Knob of butter
• Sprig of thyme

Method:

Panzanella Salad:

1. Preheat oven to 350°F
2. In a large bowl, toss bread cubes with olive oil, Transfer to a baking sheet. Bake approx. 15 mins until crisp. Remove from oven and let cool.
3. Place chopped tomatoes in a colander set over a bowl and season with salt.
4. Set aside at room temperature to drain and remove access liquid (keep the liquid)
5. Remove tomatoes from the colander and place into a large bowl
6. Add shallot, garlic, mustard, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in remaining olive oil. Season dressing to taste with salt and pepper.
7. Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves. Toss everything to coat and season. Let rest 30 minutes before serving, tossing occasionally until the dressing is absorbed by the bread.

Thyme Crusted Sablefish:

1. In a Ziplock bag mix chopped Thyme, Black Pepper (no salt!) and Olive oil, mix thoroughly then add Sablefish fillets. Seal the bag and turn it several times, to mix. Refrigerate for 4 hours. Bring to room Temperature 30 minutes before cooking
2. Pre-heat a heavy bottom Saute Pan
3. Season Sablefish with Salt and then saute, Skin side first and flip after 4 mins.
4. Cook for a another 4 more minutes before adding a knob of butter and a sprig of fresh thyme.
5. Baste the sable fish with the melted butter until the fish starts feels like it wants to flake.