Equipment
Ingredients
Caramelized Escalivada Vegetables
- 2 eggplant, whole
- 2 red bell pepper, whole
- 1 yellow onion, halved through the root
- 2 roma tomato, whole
- 4 garlic, unpeeled cloves
- 45 ml extra virgin olive oil, liquid
- 15 ml sherry vinegar
- 4 g fine sea salt
- 1 g black pepper, freshly cracked
Roasted Cod and Garnish
- 680 g cod fillet, skinless, boneless, cut into 4 equal portions of 170g each
- 15 ml extra virgin olive oil
- 2 g sweet smoked paprika
- 3 g fine sea salt
- 10 g fresh flat-leaf parsley, finely chopped leaves
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 380 kcal
- Protein
- 42 g
- Carbohydrates
- 20 g
- Fat
- 18 g
- Sodium
- 814 mg
- Saturated Fat
- 2 g
- Potassium
- 1580 mg
- Calcium
- 62 mg
- Iron
- 2.8 mg
- Phosphorus
- 320 mg
- Water
- 92 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 220°C (425°F) and position an oven rack in the center position.
Line a rimmed baking sheet with parchment paper, then arrange the whole eggplants, whole bell peppers, halved unpeeled onion cut side down, whole tomatoes, and unpeeled garlic cloves across the sheet.
Roast the vegetables in the preheated oven at 220°C (425°F) for 30 minutes, turning the peppers and eggplants once with tongs, until the skins are deeply blistered, charred, and collapsed.
Transfer the hot roasted vegetables to a large mixing bowl using tongs, cover the bowl tightly with a plate or inverted lid, and let stand for 10 minutes to allow steam to loosen the charred skins.
Transfer the vegetables to a cutting board, peel away the charred skins from the peppers, eggplants, and tomatoes, squeeze the roasted garlic out of its skins, and discard all peeled skins, stems, and pepper seeds.
Tear or slice the peeled eggplant and peppers into wide longitudinal strips using a chef knife, slice the soft onion into thin wedges, crush the roasted garlic cloves, and place them back into the large mixing bowl.
Add 45 ml extra virgin olive oil, 15 ml sherry vinegar, 4 g fine sea salt, and 1 g freshly cracked black pepper to the bowl of vegetables, tossing gently to coat evenly.
Lower the oven temperature to 200°C (400°F) and line a second rimmed baking sheet with fresh parchment paper.
Pat the cod fillets thoroughly dry on all sides using paper towels to remove exterior moisture.
Brush the cod fillets with 15 ml extra virgin olive oil, then season evenly on both sides with 2 g sweet smoked paprika and 3 g fine sea salt.
Arrange the seasoned cod fillets on the prepared baking sheet and roast at 200°C (400°F) for 12 to 14 minutes until an instant-read digital thermometer inserted into the thickest section registers a minimum of 63°C (145°F).
Divide the warm vegetable medley evenly among four serving plates, set one roasted cod fillet atop each vegetable mound, drizzle with accumulated roasting juices, and scatter 10 g finely chopped flat-leaf parsley across the top before serving.
Chef's Notes
- Salting the cod 10 minutes before roasting lightly cures the exterior, tightening the protein matrix so the fish retains interior moisture and flakes cleanly.
- Charring the vegetable skins completely is the secret to authentic escalivada; the blistered exterior imparts an intense wood-smoked aroma into the silky flesh beneath.
- Choose a vibrant, cold-pressed Spanish olive oil like Arbequina or Picual to provide a fruity, peppery backbone that ties the sweet vegetables and savory fish together.
- Always rely on an instant-read thermometer placed in the thickest part of the cod to confirm it has reached 63°C (145°F) for both food safety and tender texture.
Storage
Refrigerator: 3 days — Cool leftovers promptly and refrigerate in an airtight glass container within 2 hours of cooking.
Reheating: Reheat cod and vegetables in a preheated oven at 150°C (300°F) for 10 to 12 minutes until an internal temperature of 74°C (165°F) is reached.
Troubleshooting
Cod turns dry, chalky, and overcooked
Cause: The fillets were kept in the oven past the safe minimum internal temperature or were cut too thin
Fix: Drizzle generously with high-grade extra virgin olive oil and spoonfuls of warm vegetable dressing to restore moisture
Prevention: Select thick, center-cut fillets and check internal temperature starting at minute 10 with a digital thermometer
Roasted vegetable medley is excessively watery and dilutes the dressing
Cause: Tomatoes and eggplants released significant excess moisture after peeling
Fix: Drain excess water from the bottom of the bowl and whisk in an extra 10 ml of extra virgin olive oil and a pinch of salt to rebalance
Prevention: Allow the peeled vegetables to rest in a fine-mesh strainer over a bowl for 3 minutes before dressing
Pepper and eggplant skins cling tightly and are difficult to peel
Cause: The vegetables were under-roasted or were peeled before the trapped steam could separate the skins
Fix: Gently scrape the skins off using the back of a chef knife blade instead of peeling by hand
Prevention: Ensure vegetables show clear blistering and charring on all sides, and keep them covered in the warm bowl for a full 10 minutes
Cultural Context
This dish is rooted in the Catalan tradition of escalivada, derived from the Catalan word escalivar, meaning to roast vegetables over smoldering embers. Historically prepared by Catalan shepherds and farmers with abundant garden staples, the smoky vegetable medley became a classic pairing for fresh or salted Mediterranean cod.
