For me, salsa verde is a the epitome of summer Mediterranean dining and its punchiness can pep up most fish dishes. I served the cod with the salsa verde with a chicory, roast squash and pomegranate salad with kefir dressing.
Food focus – Basil is full of antioxidant flavonoids which protect against oxidative and antibacterial oils. I got my Shetland Cod from FishBox. Use the discount code for 50% off the price of your first subscription box, when you enter the code ‘UrbanKitchen1’.
Tips – The length of cooking time for white fish will depend on its thickness. Perfectly cooked fish will flake and break up when a fork is taken to it. It should not be dry so make sure to watch carefully when cooking!
INGREDIENTS
25g flat leaf parsley
25g basil
1 tbsp capers - drained and washed
2 garlic cloves - peeled
1 tbsp red wine vinegar
125ml extra virgin olive oil
Fish 2 x 150g Shetland cod fillets (From FishBox) 1 tsp Sumac (I get mine from Sous Chef) 1 tsp Aleppo pepper (from Sous Chef) Salad 100g Butternut squash - finely sliced 1 bulb Chicory - leaves separated 50g Pomegranate seeds 50g Wild rocket ¼ Red onion - finely sliced Salad Dressing 25ml Kefir (I use Little Bird Kefir) Juice of ½ a lemon 50ml Olive oil 1 small clove of garlic - crushed
METHOD
Prepare the salsa verde by pureeing all the ingredients in a food processor until smooth. Season to taste.
Preheat the oven to 180c/ 350F / Gas mark 4 and roast the squash for 20–25 minutes until tender.
Mix together all the ingredients for the salad dressing in a small bottle and season.
Sprinkle the fish fillets with the sumac and Alepppo pepper.
Heat a non stick frying pan and pan fry the fish on both sides until it is cooked through.
Arrange the rocket, chicory, cooked squash, red onion on a plate.
Drizzle over the dressing and sprinkle a few pomegranate seeds.
Top with the fish and spoon over a couple of spoons of the salsa verde.
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