Hello everybody, it’s me, Dave, 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. 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 favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Roasted cod with cavolo nero and salsa verde is something which I have loved my entire 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 get started with this particular recipe, we have to prepare a few components. 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:
- Make ready Cod loin
- Make ready Bag cavolo nero
- Take Bunch basil
- Prepare Bunch mint
- Make ready Bunch parsley
- Make ready 1 lemon
- Make ready 1 tablespoon dijon mustard
- Prepare Olive oil
- Prepare 1 tablespoon capers
- Make ready 4 anchovy fillets
- Get Salt & pepper
It brightens just about everything you dip into it or serve with it — hello chicken nachos. Sun Basket basil pesto (EVOO - walnuts - basil - garlic - kosher salt - black pepper). Arrange the cod on the foil in a single layer. Fold the sides of the foil over the fish to create a sealed packet.
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.
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. 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 it up for this exceptional food roasted cod with cavolo nero and salsa verde recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
