Hey guys! How’s your summer going? Full of patio fun? Hope so! Over here in Canada, we are overzealous when it comes to squeezing the crap out of summer, which includes trying to avoid spending a long time in the kitchen. That doesn’t mean we are going to snack on whatever’s at hand and/or go to bed hungry (oh hell naw!)—it’s all a matter of figuring out a few easy recipes that can change during the season and that require minimal effort.

One of these recipes (and a personal summer fave) is this Cod and Panzanella Salad. I had something similar in Portugal a few weeks ago, but with grilled sardines which tasted like heaven. I totally understand that some peeps out there aren’t into strong tasting seafood, so I opted to make this version with cod, which is mild and delicious.

The base of this dish—a panzanella style salad—is inspired by Spanish “migas,” which is a dish that uses bread cubes (or large pieces torn apart) with garlic, chorizo, and other goodies. As mentioned, I don’t want you to spend a day cooking the salad, so I skipped some of the ingredients (but still super tasty!).

You can swap the cod for anything you like, a few other delicious takes on this salad: garlic and lemon prawns, salmon, ahi tuna, and even grilled chicken with avo, because, avo is life.

Ok, let’s make a batch of this super tasty summer supper!

west elm - Cod and Panzanella Salad Recipe

Cod and Panzanella Salad
Serves 4

    1 loaf rustic bread (day old bread works best), cut in big chunky cubes
    1 cod fillet that’s about 1.5 or 2 pounds (which is plenty)
    3 cloves of garlic, minced
    1 lb or so heirloom tomatoes, cut in large dices
    A few handfuls of your favorite greens (I used micro greens and watercress for crunch)
    Olive oil to fry and drizzle
    Salt and pepper to season
    Lemon wedges to squeeze and to serve

west elm - Cod and Panzanella Salad Recipe

1. Preheat the oven to 350F and line a baking sheet with aluminum foil or parchment paper. Place the bread cubes on the tray, drizzle generously with olive oil and season with salt and pepper. Bake in the oven for about 5 minutes, toss, and bake for another 2-3 minutes or until they are toasty and golden brown. When done, remove from the oven and set aside.

west elm - Cod and Panzanella Salad Recipe

2. Cut the cod fillet in small chunks, pat dry with a paper towel, then season with salt and pepper. Pan fry the cod in olive oil until it starts to flake apart, about 4 minutes on high heat. Remove pan from the heat.

3. In a smaller pan pour a bit of olive oil and fry the minced garlic until nice and golden, about 2 minutes (don’t burn it mmkay!?).

4. Grab a big bowl and throw in there the crunchy bread cubes, tomatoes, greens, fried garlic and a big generous squeeze of lemon juice, season with salt, pepper, and a drizzle of extra virgin olive oil and toss. Place the cod on top and serve with a lemon wedge on the side.


west elm - Cod and Panzanella Salad Recipe

west elm - Cod and Panzanella Salad Recipe

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