Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, roasted cod with cavolo nero and salsa verde. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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. Using two spoons, form the salsa verde into.
Roasted cod with cavolo nero and salsa verde is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Roasted cod with cavolo nero and salsa verde is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Prepare Cod loin
- Get Bag cavolo nero
- Make ready Bunch basil
- Make ready Bunch mint
- Prepare Bunch parsley
- Get 1 lemon
- Make ready 1 tablespoon dijon mustard
- Prepare Olive oil
- Prepare 1 tablespoon capers
- Take 4 anchovy fillets
- Prepare Salt & pepper
If you are looking for a fresh salsa, try our homemade pico de gallo recipe or this quick and easy salsa. Arrange the cod on the foil in a single layer. Fold the sides of the foil over the fish to create a sealed packet. Satisfy your cabbage cravings with our delicious cavolo nero recipes.
Instructions 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.
Fold the sides of the foil over the fish to create a sealed packet. 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. Simple roasted cod (good for your heart) goes in between, creating a nice layered look you'd expect from a restaurant chef.
So that’s going to wrap this up for this exceptional food roasted cod with cavolo nero and salsa verde recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
