Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, roasted cod with cavolo nero and salsa verde. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Roasted cod with cavolo nero and salsa verde is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Roasted cod with cavolo nero and salsa verde is something that I have loved my whole life.
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.
To begin with this particular recipe, we have to 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 can achieve that.
The ingredients needed to make Roasted cod with cavolo nero and salsa verde:
- Get Cod loin
- Make ready Bag cavolo nero
- Get Bunch basil
- Prepare Bunch mint
- Prepare Bunch parsley
- Get 1 lemon
- Prepare 1 tablespoon dijon mustard
- Get Olive oil
- Take 1 tablespoon capers
- Prepare 4 anchovy fillets
- Make ready Salt & pepper
Drizzle some salsa verde over the fish and vegetables. Instructions for the salsa verde: In a food processor, pulse the herbs, garlic, lemon zest and salt together, drizzling the olive oil in slowly until you've reached your desired consistency. Serve this Roasted Salsa Verde as a dip, or use as an ingredient in a baked dish such as enchiladas. Salsa Verde means "green sauce." In European cuisines, green sauce is usually an uncooked herb sauce, but in Mexican cooking, it's based on roasted tomatillos — the sour, green.
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.
Sun Basket basil pesto (EVOO - walnuts - basil - garlic - kosher salt - black pepper). Shred the cavolo nero leaves into bite-sized pieces. Put on a large platter or shallow bowl and top with the radishes. Just before the marrow has finished cooking, drizzle the dressing over the cavolo nero. Use your hands to massage it into the cavolo nero for a few mins so that it softens it, then top with.
So that’s going to wrap it up for this special food roasted cod with cavolo nero and salsa verde recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
