Roasted Cod with Confit Bayaldi and Basil Oil

• 6 cod fillets, 6 to 8 ounces each and 1 1/2 to 2 inches thick
• 3 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper
• Confit Bayaldi, made in an 8 by 8-inch pan and pressed
• 8 tablespoons Basil Oil

1. For the cod:
2. Preheat the oven to 450F.
3. Rub the fish with olive oil, sprinkle with salt and pepper, and place in a lightly oiled pan.
4. Place the pan in the middle or upper third of the oven and roast 12 to 15 minutes, depending on thickness.
5. To serve:
6. Divide the confit into 6 portions and place on serving plates, Place a cod fillet on top of each portion and drizzle 1 tablespoon basil oil around it.
7. Variation:
8. For the cod, substitute 6 whole snapper, 1 to 1 1/4 pounds each, stuffed with 2 springs thyme each.

cod fillets, extra virgin olive oil, kosher salt, pressed, basil oil

Taken from www.cookstr.com/recipes/roasted-cod-with-confit-bayaldi-and-basil-oil (may not work)