Steps to Cook Ultimate Roasted cod with cavolo nero and salsa verde

Roasted cod with cavolo nero and salsa verde Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Roasted cod with cavolo nero and salsa verde” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Roasted cod with cavolo nero and salsa verde

1. Prepare of Cod loin.
2. It’s Bag of cavolo nero.
3. Make ready Bunch of basil.
4. Prepare Bunch of mint.
5. Prepare Bunch of parsley.
6. It’s 1 of lemon.
7. Prepare 1 tablespoon of dijon mustard.
8. Take of Olive oil.
9. Take 1 tablespoon of capers.
10. You need 4 of anchovy fillets.
11. Prepare of Salt & pepper.

I had spent a day at the seaside so substituted the lamb for cod.Open-Faced Rye, Poached Red Snapper, Pickled Radish, and Salsa Verde Sandwich.For the salsa verde, blend the mint, parsley, basil, capers, mustard and anchovies together until fairly smooth.Add a little red wine vinegar to taste and then olive oil and lemon juice to finish.

Roasted cod with cavolo nero and salsa verde step by step

1. Rinse then combine parsley, mint and basil and douse with olive oil. Chop finely to reduce in size..
2. 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!.
3. Preheat oven to 180c, place cod loin on baking tray, season and add olive oil and roast for 10 - 15 mins (to suit)..
4. 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..
5. 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.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.

Add the seasoning, being careful of the salt level with the capers and anchovies Cavolo nero, or 'Italian kale', was originally grown in Italy and comes into season during the autumn and winter months.Cavolo nero is rich in nutrients, with high levels of iron and vitamins A-C.It's dark green leaves and attractive crinkled appearance has made it a popular option for chefs looking for a more enticing alternative to better-known cabbage varieties.Slice the tough stems from the cavolo nero leaves and discard.Use it in classic cavolo nero recipes like minestrone or simply stir-fry it with chilli and garlic.