Roasted cod with cavolo nero and salsa verde. Serve with salsa verde if desired. For salsa verde;combine the parsley, capers, anchovies, and mustard in a bowl. Gradually mix in just enough olive Shortly before serving add the lemon juice and adjust the seasoning if necessary with salt and pepper.
Jump to the Roasted Tomatillo Salsa Recipe or Roasting makes the salsa extra flavorful.
If you are looking for a fresh salsa, try our homemade pico de gallo recipe or this quick and easy salsa.
After tasting the dish last night, the salsa verde seems superfluous.
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Serve with salsa verde if desired. For salsa verde;combine the parsley, capers, anchovies, and mustard in a bowl. Gradually mix in just enough olive Shortly before serving add the lemon juice and adjust the seasoning if necessary with salt and pepper.
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Composition of Roasted cod with cavolo nero and salsa verde:
- Give Cod loin.
- Give Bag - cavolo nero.
- Provide Bunch basil.
- Give Bunch - mint.
- Prepare Bunch for parsley.
- Prepare 1 of lemon.
- Prepare 1 tablespoon of dijon mustard.
- Need - Olive oil.
- You need 1 tablespoon - capers.
- Prepare 4 for anchovy fillets.
- You need Salt & pepper.
Not much of a dressing for fish unless you adds grated Parmesan and lemon. Cod with fresh-tasting salsa verde is one of the most beloved dishes in Spain's Basque country. It's delicious with a rosé from Rioja. The version here, adapted from chef Francis Paniego, calls for cod fillet instead.
Roasted cod with cavolo nero and salsa verde process:
- Rinse then combine parsley, mint and basil and douse with olive oil. Chop finely to reduce in size..
- Add Dijon mustard, anchovies, lemon juice and capers and chop through until fine adding more oil to keep it together. You can do this in a blender but do it by hand if you have time as the smell is amazing!.
- Preheat oven to 180c, place cod loin on baking tray, season and add olive oil and roast for 10 - 15 mins (to suit)..
- Boil kettle and boil cavolo nero for between 5 a 10 mins. The stems take much longer than the leaves (I may remove stems next time to get a more even cook). Once cooked, drain and put back in pan with a knob of butter. Replace lid and let sit in own steam..
- Once cod is cooked, remove from oven. Add cavolo nero to plate, add cod and finally salsa verde. Finish with lemon juice, olive oil and season to taste. Serve immediately as cavolo nero gets cold very quickly..
Satisfy your cabbage cravings with our delicious cavolo nero recipes. This dark green, leafy vegetable is perfect in soups, stews, mash and more. Team the bold flavours of mussels and chorizo with mellow cannellini beans and cavolo nero for a tasty, light meal. Sun Basket basil pesto (EVOO - walnuts - basil - garlic - kosher salt - black pepper). Arrange the cod on the foil in a single layer.
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