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. You can cook Roasted cod with cavolo nero and salsa verde using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Roasted cod with cavolo nero and salsa verde

Prepare of Cod loin.
Prepare Bag of cavolo nero.
You need Bunch of basil.
Prepare Bunch of mint.
You need Bunch of parsley.
You need 1 of lemon.
Prepare 1 tablespoon of dijon mustard.
It's of Olive oil.
You need 1 tablespoon of capers.
It's 4 of anchovy fillets.
You need of 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. Hake or cod cheeks in salsa verde are one of the most adored dishes in Basque country.

Roasted cod with cavolo nero and salsa verde instructions

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..

The version here, adapted from chef Francis Paniego, calls for cod fillet. Simple, roasted cod (good for your heart) goes right in-between, creating a pretty layered look you'd expect from a restaurant chef. Serve the fish over the lentils and top with the salsa verde. If desired, rinse the capers, then coarsely chop them. Cavolo nero is my favorite type of cabbage.