Basque Sunday Supper

1. FINAL MENU

• Name of the meal: Basque Sunday Supper
• Cuisine: Spanish
• Serve time: 5:00 PM

This meal highlights smoky pimentón and bright citrus over heavy sauces—pan-seared cod finished with a glossy pimentón–garlic butter gives a restaurant-style centerpiece that must be cooked last, while lemon-pimentón roasted potatoes and escalivada (roasted red pepper & eggplant) provide contrasting textures and easy make-serve flow for a large table. It feeds eight and is balanced so adults and kids share the same plates; any extra heat is supplied at table.

• Pan-Seared Cod with Pimentón Garlic Butter
• Lemon‑Pimentón Roasted Potatoes
• Escalivada (roasted red peppers, eggplant, onion; served room temperature)
• Toasted Garlic Bread (optional)
• Spanish Orange Spritz (kid-friendly non-alcoholic)
• Albariño, white wine — 2 bottles (adult beverage)

2. FULLY EXECUTABLE RECIPES

Pan-Seared Cod with Pimentón Garlic Butter

Equipment

• 12-inch heavy skillet (cast iron or stainless steel)
• Small saucepan (1–1.5 qt)
• Instant-read thermometer
• Spatula/tongs
• Paper towels
• Plate lined with paper towel for resting
• Kitchen timer

Ingredients

• 3.5 lb fresh cod fillets (skin off or skin-on, trimmed into 8 portions) — total for 8 servings
• 1 cup (8 tbsp) unsalted butter, cold, cut into tablespoons
• 3 tbsp smoked sweet paprika (pimentón dulce) ⁺
• 8 cloves garlic, minced (about 2 oz) ⁺
• 3 tbsp extra-virgin olive oil ⁺
• 4 medium lemons — zested and juiced (about 6 tbsp juice total) ⁺
• 2 tsp kosher salt
• 2 tsp coarsely ground black pepper
• 1 tbsp flaky sea salt (for finishing; optional)

Practical substitutions

• Cod substitution: use similarly firm white fish such as haddock, pollock, or halibut fillets. If using halibut, reduce cook time slightly.
• Pimentón dulce: if unavailable, use 2 tbsp smoked paprika + 1 tbsp sweet paprika (same quantity).

Cooking / Baking

• Total cook time: 25 minutes active (not counting resting while other batches cook); plan 20–25 minutes at stove during service window.

Instructions

1. Remove cod from refrigerator 10–15 minutes before cooking to reduce extreme chill (do not leave out longer).
2. Pat fillets very dry with paper towels. Season both sides with kosher salt and black pepper.
3. In a small saucepan over low heat, combine butter, minced garlic, and 1 tbsp olive oil. Warm gently until butter melts and garlic is fragrant (2–3 minutes), do NOT brown the garlic. Stir in 2 tbsp pimentón and lemon zest; keep warm on the lowest heat or in a warm spot (lid off) until ready (do not let the butter smoke).
4. Heat a 12-inch skillet over medium-high heat until very hot (about 3–4 minutes). Add remaining 2 tbsp olive oil and swirl.
5. Working in 2 batches of 4 fillets (do not crowd), place fillets in skillet and sear:
   • For ¾–1-inch thick fillets: Cook 3–4 minutes on the first side without moving, then flip and cook 3–4 minutes more until the thickest part reaches 145°F. If fish is thicker, add 1–2 minutes per side as needed.
   • For skin-on fillets, sear skin-side down first 4–5 minutes until crisp, then 2–3 minutes flesh-side.
6. Transfer cooked fillets to a warmed plate; spoon warmed pimentón-garlic butter over each fillet. If you want a glossy finish, briefly return fillets to pan (30 seconds) and baste with butter before plating.
7. Taste one portion and finish with flaky sea salt if desired.

Lemon‑Pimentón Roasted Potatoes

Not low-carb: potatoes.

Equipment

• One 18"x13" rimmed sheet pan (half-sheet) or two 11"x17" sheet pans if using multiple racks
• Large mixing bowl (3–4 qt)
• Baking rack for cooling (optional)

Ingredients

• 4.5 lb Yukon Gold potatoes, scrubbed and cut into 1-inch cubes (about 8 cups) ⁺
• 6 tbsp extra-virgin olive oil ⁺
• 2 tbsp smoked sweet paprika (pimentón dulce) ⁺
• 2 tsp kosher salt
• 1 tsp coarsely ground black pepper
• Zest of 2 lemons (about 2 tsp) ⁺
• 2 tbsp fresh lemon juice (from 1 lemon) ⁺

Practical substitutions

• If Yukon Gold are unavailable, use red potatoes or small Russets (cut smaller if Russets to match cook time).

Cooking / Baking

• Oven: 425°F
• Total cook time: 45 minutes (plus 15–20 minutes prep)

Instructions

1. Preheat oven to 425°F on convection if available; otherwise conventional bake.
2. Put cut potatoes in large bowl; add olive oil, 2 tbsp pimentón, kosher salt, and black pepper. Toss until evenly coated.
3. Spread potatoes in a single layer on a rimmed sheet pan (do not crowd). Roast on middle rack 40–45 minutes, turning once at 20–25 minutes, until golden brown and tender when pierced.
4. Remove from oven; while hot, toss with lemon zest and lemon juice. Keep warm on the sheet pan loosely tented with foil until serving. Potatoes hold well for up to 15 minutes finished.

Escalivada (Roasted Red Peppers, Eggplant, Onion)

Equipment

• One 18"x13" rimmed sheet pan (or two smaller pans)
• Large bowl and a colander or clean kitchen towel for steaming/peeling
• Chef's knife and cutting board

Ingredients

• 4 large red bell peppers (about 2.5 lb) ⁺
• 2 medium eggplants (about 2 lb total) ⁺
• 2 large yellow onions, quartered ⁺
• 3 tbsp extra-virgin olive oil ⁺
• 3 tbsp sherry vinegar
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Practical substitutions

• If sherry vinegar is unavailable, use 2 tbsp red wine vinegar + 1 tbsp white wine vinegar.

Cooking / Baking

• Oven: 425°F (same as potatoes)
• Total cook time: 45 minutes (includes roasting and 10–15 minutes handling)

Instructions

1. Preheat oven to 425°F. Place whole red peppers and whole eggplants on a sheet pan. Roast until skins are charred and eggplant collapses, about 35–45 minutes, turning peppers once during roast.
2. During the last 20 minutes of oven time, add quartered onions on a second sheet pan tossed with 1 tbsp olive oil; roast until edges brown and soft, about 20–25 minutes.
3. Remove peppers and eggplant to a bowl and cover with a lid or plate to steam 10 minutes (this loosens skins). When cool enough to handle, peel skins off peppers and eggplants, remove seeds from peppers, and slice both into 1/2-inch strips.
4. Toss sliced peppers, eggplant and roasted onions with remaining 2 tbsp olive oil, sherry vinegar, kosher salt and pepper. Taste and adjust. Serve at room temperature on a platter.

Toasted Garlic Bread (optional)

Not gluten-free: baguette.

Not low-carb: baguette.

Equipment

• Oven or broiler; baking sheet
• Small skillet or microwave-safe bowl (if making garlic butter)

Ingredients

• 1 large baguette, cut into 12–16 thick slices ⁰
• 2 tbsp unsalted butter, softened ⁰
• 2 cloves garlic, minced ⁰
• 1 tbsp extra-virgin olive oil ⁰

Practical substitutions

• Use country loaf or ciabatta if baguette unavailable.

Cooking / Baking

• Oven: broil or 375°F
• Total cook time: 8–10 minutes

Instructions

1. Mix softened butter, minced garlic and olive oil in a small bowl.
2. Spread on bread slices and arrange on a sheet pan.
3. Broil 2–3 inches from heat for 1–2 minutes until golden, or toast at 375°F for 6–8 minutes. Watch closely to avoid burning. Serve immediately.

Spanish Orange Spritz (kid-friendly, non-alcoholic)

Not low-carb: orange juice.

Equipment

• Pitcher (1.5–2 qt)
• Spoon
• Measuring cups

Ingredients (per 8 servings total; per serving listed in parentheses)

• 24 fl oz fresh orange juice (3 fl oz per 8-oz serving) — total 24 fl oz
• 32 fl oz chilled sparkling water or club soda (4 fl oz per serving) — total 32 fl oz
• 8 fl oz simple syrup (optional, 1 fl oz per serving) — total 8 fl oz (see note) ⁰
• Ice and orange slices for garnish

Practical substitutions

• If fresh orange juice is unavailable, use high-quality refrigerated orange juice (not from concentrate).

Cooking / Baking

• Total make time: 5 minutes (plus chilling)

Instructions

1. In pitcher combine orange juice and simple syrup if using; stir.
2. Add sparkling water just before serving and stir gently. Serve in glasses over ice with orange slice garnish.
3. If not using simple syrup, omit or add a small spoon of honey into each glass.

Simple syrup quick method (if making): combine 4 oz sugar + 4 oz water in a small saucepan over medium heat, stirring until sugar dissolves; cool 10 minutes then use.

Albariño — adult beverage (no cooking)

Not no pork, no alcohol: albariño.

Equipment

• Wine glasses, chilled if possible

Ingredients

• Albariño white wine — 2 bottles (750 ml each) purchased ready to serve

Instructions

• Chill bottles to 45–50°F before serving. Open when ready to pour. Plan two bottles for six adults (about 3–4 glasses per bottle).

3. LINEAR TIMELINE (3:00 PM–5:00 PM)

• 3:00 PM: All — Begin: preheat oven to 425°F; clear and wipe workspace; set out equipment for oven roasting (two sheet pans). Start with escalivada prep: wash peppers and eggplants; pierce eggplants with tip of knife in 2–3 places.
• 3:10 PM: Escalivada — Place whole red peppers and whole eggplants on a rimmed sheet pan; put in oven to roast (425°F). Set timer 40 minutes.
• 3:15 PM: Escalivada — Quarter onions and place on second sheet pan lightly oiled; set aside to add later.
• 3:20 PM: Escalivada — Check oven: turn peppers/eggplant for even charring if the oven runs hot; continue roasting.
• 3:30 PM: Potatoes — Wash and cut 4.5 lb Yukon Gold into 1" cubes; place in large mixing bowl.
• 3:40 PM: Potatoes — Toss potatoes with 6 tbsp olive oil, 2 tbsp pimentón, 2 tsp kosher salt and 1 tsp black pepper; leave bowl covered near workspace.
• 3:45 PM: Escalivada — Add onions to oven on second rack; roast onions ~20–25 minutes alongside peppers/eggplants.
• 3:55 PM: Escalivada — Remove peppers and eggplants from oven (they have roasted ~40–45 minutes); place in a large bowl and cover to steam for 10 minutes. Turn oven to empty space and confirm racks to accept potato sheet pan at 4:00.
• 4:00 PM: Potatoes — Spread potatoes in single layer on sheet pan and place in oven (425°F). Start a 40–45 minute roast cycle (will finish ~4:45).
• 4:00 PM: Escalivada — When cool enough to handle (after steaming ~10 minutes), peel and slice peppers and eggplant and combine with roasted onions; toss with 3 tbsp olive oil, 3 tbsp sherry vinegar, 1 tsp salt and 1/2 tsp pepper. Set escalivada on counter to cool to room temp; cover lightly.
• 4:10 PM: Fish prep — Pat cod portions dry; season both sides with 2 tsp kosher salt and 2 tsp black pepper. Zest lemons and juice lemons; set aside. In small saucepan, combine 8 tbsp cold butter, 8 minced garlic cloves and 1 tbsp olive oil; warm gently to melt and infuse (2–3 minutes); remove from heat and stir in 2 tbsp pimentón and lemon zest; keep warm but not hot.
• 4:20 PM: Drinks — Make Spanish Orange Spritz base: combine 24 fl oz orange juice and 8 fl oz simple syrup (if using) in a pitcher; refrigerate. Chill wine if not already chilled. (Optional: make simple syrup now — 4 oz sugar + 4 oz water simmered then cooled.)
• 4:25 PM: Potatoes — Turn potatoes on sheet pan for even browning; return to oven.
• 4:30 PM: Fish / Final prep — Place 12-inch skillet on high heat to preheat for searing; wipe cod again if any moisture. Remove warm pimentón butter back to very low heat. Lay out warmed serving platter(s) and plates; set a small bowl with flaky finishing salt.
• 4:35 PM: Potatoes — Check for tenderness/color; if nearing done, rotate pan to hottest rack; continue roasting until 4:45.
• 4:40 PM: Fish — Add 1–2 tbsp olive oil to hot skillet; sear first batch of 4 cod fillets: 3–4 minutes first side, flip and 3–4 minutes second side, target finished internal temp 145°F. As each batch finishes, spoon pimentón-garlic butter over fillets and place on warmed serving platter.
• 4:50 PM: Fish — Sear second batch of 4 fillets, same method; while second batch cooks, check potatoes and remove from oven at 4:45 if golden and tender; toss with remaining lemon juice (2 tbsp) and lemon zest, tent with foil to hold (potatoes may rest up to 15 minutes).
• 4:55 PM: Optional Bread — If serving garlic bread, spread prepared garlic butter on slices and warm under broiler 1–2 minutes or at 375°F for 6–8 minutes until crisp. Remove and keep warm.
• 4:58 PM: Fish — Finish final basting of cod with pimentón-garlic butter, sprinkle with flaky sea salt if using; move platter to near serving table.
• 4:59 PM: All — Pour Spanish Orange Spritz into glasses and add sparkling water now; open Albariño bottles and set on table; arrange potatoes, escalivada and bread on serving table; have serving utensils ready.
• 5:00 PM: All — Serve all dishes to the table. (Serve time: 5:00 PM)

4. CONSOLIDATED SHOPPING LIST

Produce

• Yukon Gold potatoes — 4.5 lb
• Red bell peppers — 4 large (about 2.5 lb) ⁺
• Eggplants — 2 medium (about 2 lb) ⁺
• Yellow onions — 2 large ⁺
• Garlic — 12 cloves (about 4 medium bulbs) ⁺
• Lemons — 4 medium ⁺
• Fresh orange juice — 24 fl oz (purchase refrigerated)
• Orange slices for garnish — 2 oranges ⁰

Meat / Seafood

• Fresh cod fillets — 3.5 lb total (portion into 8 pieces)

Dairy

• Unsalted butter — 10 tbsp total (8 tbsp for pimentón butter + 2 tbsp for bread) ⁺

Dry Goods / Pantry

• Extra-virgin olive oil — 1 cup total (15 tbsp ≈ 0.94 cup) ⁺
• Smoked sweet paprika (pimentón dulce) — 3 tbsp total ⁺
• Kosher salt — 2 tbsp total ⁺
• Coarsely ground black pepper — 2½ tsp total ⁺
• Flaky sea salt (optional finishing) — 1 tbsp
• Sherry vinegar — 3 tbsp
• Sugar (for simple syrup) — 4 oz (1/2 cup) ⁰
• Sparkling water / club soda — 32 fl oz total (for kid spritz) ⁰
• Baguette — 1 large (optional) ⁰

Drinks

• Albariño white wine — 2 bottles (750 ml each)
• (Kid drink ingredients appear under Produce and Dry Goods / Pantry above)

5. NOTES & ASSUMPTIONS

• Optional table-side items: additional smoked paprika shakers and small bowls of preserved lemon or pimentón butter for guests to add more smoky flavor; hot red pepper flakes kept at table for adult heat only.
• Global substitutions: cod may be substituted with haddock, pollock or halibut; pimentón with smoked paprika blend if pimentón specifically is unavailable.
• Child-safety: Keep children away from the immediate oven and skillet area during searing (4:40–5:00 PM). Hot pans and butter splatter are present; assign an adult to supervise.
• Timeline risks:
  • Tightest execution window: 4:40–5:00 PM when you must sear two batches of fish, finish and baste, remove potatoes, finish bread if using, and plate. This is the busiest span and most likely to cause minutes of delay.
  • Oven space and rack management: potatoes and escalivada must share oven time; confirm you have two sheet pans and free rack space. If your oven is small, reduce potato sheet layer thickness or roast in two staggered batches and accept slightly earlier finish for the second batch.
• Practical mitigation mindset (without changing the menu):
  • Pre-warm serving platters and have plating area cleared and organized before 4:30 PM.
  • Keep pimentón garlic butter warm on the lowest setting and spoon into a heatproof bowl so you can baste quickly between batches.
  • Use an instant-read thermometer for fish to avoid overcooking and rework; consider a second skillet if you have it to halve sear time.
  • Enlist one helper for simple tasks during the 4:40–5:00 PM window (turning potatoes, bringing pans to table, pouring wine), even if they are not cooking.
• Leftovers: quantities favor planned leftovers.
• Latest safe start time: You can start as late as 3:00 PM for a 5:00 PM serve. This plan uses the full 2-hour window.