date: 2020-07-30T21:15:51.567Z image: https://img-global.cpcdn.com/recipes/3ff87ee54b3ad7f6/751x532cq70/roasted-cod-with-cavolo-nero-and-salsa-verde-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/3ff87ee54b3ad7f6/751x532cq70/roasted-cod-with-cavolo-nero-and-salsa-verde-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/3ff87ee54b3ad7f6/751x532cq70/roasted-cod-with-cavolo-nero-and-salsa-verde-recipe-main-photo.jpg author: Leroy Johnston ratingvalue: 4.9 reviewcount: 32552 recipeingredient: - " Cod loin" - "Bag cavolo nero" - "Bunch basil" - "Bunch mint" - "Bunch parsley" - "1 lemon" - "1 tablespoon dijon mustard" - " Olive oil" - "1 tablespoon capers" - "4 anchovy fillets" - " Salt pepper" recipeinstructions: - "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." categories: - Recipe tags: - roasted - cod - with katakunci: roasted cod with nutrition: 111 calories recipecuisine: American preptime: "PT10M" cooktime: "PT56M" recipeyield: "2" recipecategory: Dessert ---  Hello everybody, it's John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, roasted cod with cavolo nero and salsa verde. 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 popular of recent trending meals on earth. It is enjoyed by millions daily. It's easy, it's fast, it tastes yummy. They are fine and they look wonderful. Roasted cod with cavolo nero and salsa verde is something that I've loved my entire life. To get started with this recipe, we must prepare a few components. 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: 1. Take Cod loin 1. Prepare Bag cavolo nero 1. Prepare Bunch basil 1. Prepare Bunch mint 1. Prepare Bunch parsley 1. Make ready 1 lemon 1. Take 1 tablespoon dijon mustard 1. Take Olive oil 1. Get 1 tablespoon capers 1. Prepare 4 anchovy fillets 1. Prepare Salt & pepper Not much of a dressing for fish unless you adds grated Parmesan and lemon. Cod with fresh-tasting salsa verde is one of the most beloved dishes in Spain's Basque country. It's delicious with a rosé from Rioja. Hake or cod cheeks in salsa verde are one of the most adored dishes in Basque country. ##### Instructions to make Roasted cod with cavolo nero and salsa verde: 1. Rinse then combine parsley, mint and basil and douse with olive oil. Chop finely to reduce in size. 1. 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! 1. Preheat oven to 180c, place cod loin on baking tray, season and add olive oil and roast for 10 - 15 mins (to suit). 1. 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. 1. 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. It's delicious with a rosé from Rioja. Hake or cod cheeks in salsa verde are one of the most adored dishes in Basque country. The version here, adapted from chef Francis Paniego, calls for cod fillet. Simple, roasted cod (good for your heart) goes right in-between, creating a pretty layered look you'd expect from a restaurant chef. Serve the fish over the lentils and top with the salsa verde. So that's going to wrap it up with this exceptional food roasted cod with cavolo nero and salsa verde recipe. Thanks so much for your time. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!