Roast cod with salsa verde
The salsa verde recipe is really versatile, you can also serve it with chargrilled steaks, roast pork or chicken
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 mins
- Heat the oven to 220C/fan 200C/gas 7. Oil a non-stick baking sheet and put it in the oven to heat up - this will help the skin crisp up. Put the pieces of cod onto the hot baking sheet skin-side down. Season and put them in the oven for 8 minutes.
- Meanwhile, whizz the ingredients for the salsa verde in a food processor, adding the oil in batches until you have a thick but spoonable sauce. Season. Serve the cod skin-side up with the salsa verde and some salad.
Know-how
The salsa verde recipe is really versatile, you can also serve it with chargrilled steaks, roast pork or chicken. Use sustainable firm, white fish for this, for an up-to-date list of safe fish to eat visit fishonline.org.
Per serving
334 kcalories, protein 32.6g, carbohydrate 0.8g, fat 22.3 g, saturated fat 3.2g, fibre 0.3g, salt 1.1 g
Recipe from olive magazine, September 2006.
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Ingredients
- olive oil
- 6 pieces of cod fillet (buy line-caught Pacific) or other firm white fish, about 175g each, skin on
SALSA VERDE
- a small bunch of flat-leaf parsley leaves, from a small bunch
- 3 tbsp capers , rinsed and drained
- 1 garlic clove , crushed
- 1 tbsp Dijon mustard
- 125ml extra-virgin olive oil
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rating
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 mins
Ingredients
- olive oil
- 6 pieces of cod fillet (buy line-caught Pacific) or other firm white fish, about 175g each, skin on
SALSA VERDE
- a small bunch of flat-leaf parsley leaves, from a small bunch
- 3 tbsp capers , rinsed and drained
- 1 garlic clove , crushed
- 1 tbsp Dijon mustard
- 125ml extra-virgin olive oil
Per serving
334 kcalories, protein 32.6g, carbohydrate 0.8g, fat 22.3 g, saturated fat 3.2g, fibre 0.3g, salt 1.1 g
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22 March 2012
kickassmum rated and commented on this recipe
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