Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted cod with cavolo nero and salsa verde. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Roasted cod with cavolo nero and salsa verde is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Roasted cod with cavolo nero and salsa verde is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook roasted cod with cavolo nero and salsa verde using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roasted cod with cavolo nero and salsa verde:
- Make ready Cod loin
- Prepare Bag cavolo nero
- Get Bunch basil
- Get Bunch mint
- Prepare Bunch parsley
- Prepare 1 lemon
- Make ready 1 tablespoon dijon mustard
- Prepare Olive oil
- Prepare 1 tablespoon capers
- Get 4 anchovy fillets
- Make ready Salt & pepper
For salsa verde;combine the parsley, capers, anchovies, and mustard in a bowl. Gradually mix in just enough olive oil so the sauce holds together. Shortly before serving add the lemon juice and adjust the seasoning if necessary with salt and pepper. Using two spoons, form the salsa verde into quenelles on each.
Steps to make Roasted cod with cavolo nero and salsa verde:
- 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.
Roasted cod with cavolo nero and salsa verde I was inspired to cook this after seeing a lamb based version in the food section of the paper. I had spent a day at the seaside so substituted the lamb for cod. See great recipes for Garlic Butter Salmon and Cavalo Nero Pasta too! Supreme of chicken with crushed new potatoes, shredded cavolo nero and a red wine jus. Lemon chicken with roasted garlic mash, seasonal vegetables and salsa verde.
So that is going to wrap this up with this exceptional food roasted cod with cavolo nero and salsa verde recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
