Serves 4
Preparation time 15 minutes
Cooking time 1¼ hours
4 ripe tomatoes, halved
a few sprigs of thyme
2 tablespoons olive oil
4 cod fllets, about 200 g (7 oz) each, skin on and pin-boned
4 slices of ciabatta
1 garlic clove
salt and pepper
Parmesan cheese shavings, to garnish (optional)
Dressing
large handful of basil
4 tablespoons olive oil
2 tablespoons freshly grated Parmesan cheese
Arrange the tomato halves on a baking sheet, season with salt and pepper, sprinkle with the thyme and drizzle with 1 tablespoon of the oil. Roast in a preheated oven, 160°C (325°F), Gas Mark 3, for 1 hour until soft, then increase the oven temperature to 180°C (350°F), Gas Mark 4.
Season the cod, towards the end of the tomatoes’ cooking time, and roast the cod along with the tomatoes in the oven for 10–12 minutes until the fish is cooked and the tomatoes have softened.
Brush both sides of the bread with the remaining oil. Preheat a ridged griddle pan and griddle the bread until golden brown on both sides. Then rub both sides with the garlic clove.
Put the ingredients for the dressing in a small food processor and blend until smooth. You can also do this using a hand-held blender.
Top the toast with the tomatoes, then serve with the cod. Drizzle a little of the dressing over the top and garnish with some Parmesan shavings, if liked.
For roasted cod & tomato pasta, while the tomatoes and cod are roasting as above, cook 300 g (10 oz) dried pasta according to the packet instructions until al dente, then drain. Cut the roasted tomatoes into small pieces and flake the cod. Stir through the warm pasta with some of the dressing, prepared as above.