Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, roasted cod with cavolo nero and salsa verde. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Roasted cod with cavolo nero and salsa verde is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Roasted cod with cavolo nero and salsa verde is something which I’ve loved my whole life.
Great recipe for 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. Serve with salsa verde if desired.
To begin with this recipe, we must first prepare a few components. You can cook roasted cod with cavolo nero and salsa verde using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted cod with cavolo nero and salsa verde:
- Make ready Cod loin
- Prepare Bag cavolo nero
- Take Bunch basil
- Take Bunch mint
- Get Bunch parsley
- Prepare 1 lemon
- Make ready 1 tablespoon dijon mustard
- Take Olive oil
- Prepare 1 tablespoon capers
- Get 4 anchovy fillets
- Make ready Salt & pepper
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. Remove the crust from the fridge and lie flat on a work surface.
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.
I had spent a day at the seaside so substituted the lamb for cod. Remove the crust from the fridge and lie flat on a work surface. Cooked over a few hours in a low oven, the meat becomes meltingly tender and can easily be pulled apart with two forks. The romesco is a purée of charred red peppers, crushed nuts, breadcrumbs and roasted and raw garlic. [ Photographs: Joshua Bousel ] To put together a little instructional fish grilling post, I picked up two thick-cut pieces of halibut, which cooked up to be moist, fresh, and delicious on their own. But my seafood averse self still needed some coaxing to get me to the plate, so I whipped up an Italian salsa verde to do the trick.
So that’s going to wrap it up with this exceptional food roasted cod with cavolo nero and salsa verde recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
