Roasted Corn and Cod Crostini with Lemon-Parsley Oil

Preheat oven to 200°C. Pat cod fillets dry with paper towels and place skin-side down on a lined baking sheet.

Drizzle 2 tbsp olive oil over the cod. Rub minced garlic, smoked paprika, and salt evenly over the flesh. Let rest 10 minutes at room temperature.

Roast for 12-14 minutes until the flesh flakes easily and reaches an internal temperature of 63°C. The top should be lightly golden. Set aside to rest 5 minutes, then flake into large chunks.

Increase oven to 220°C. Toss corn kernels with 2 tbsp olive oil, salt, and cracked black pepper on a separate baking sheet.

Spread in a single layer and roast 18-20 minutes, stirring halfway, until kernels are blistered and golden at the edges. Remove and set aside.

While corn roasts, brush bread slices generously with 3 tbsp olive oil on both sides. Place on a dry baking sheet.

Toast under the broiler 2-3 minutes per side until deeply golden and crisp. Watch closely — they go from golden to burnt quickly.

Rub each hot crostini immediately with the smashed garlic cloves for fragrant, gentle garlic flavor.

In a small bowl, combine chopped parsley, lemon zest, lemon juice, 6 tbsp olive oil, salt, and cracked pepper. Stir well to emulsify.

Place 2-3 garlic-rubbed crostini on each plate. Divide flaked cod among the crostini, leaving some texture — not a paste.

Spoon roasted corn over the cod. Drizzle lemon-parsley oil generously over everything, letting it pool slightly.

Serve immediately with an extra squeeze of lemon and a final crack of black pepper if desired.