date: 2020-11-02T21:38:28.878Z 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: Dollie Swanson ratingvalue: 4.9 reviewcount: 7769 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: 294 calories recipecuisine: American preptime: "PT23M" cooktime: "PT41M" recipeyield: "2" recipecategory: Dinner ---  Hello everybody, it is me, Dave, welcome to my 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. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious. Roasted cod with cavolo nero and salsa verde is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It's easy, it's fast, it tastes yummy. Roasted cod with cavolo nero and salsa verde is something which I've loved my entire life. They are fine and they look fantastic. 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. To get started with this recipe, we must first 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 cook that. ##### The ingredients needed to make Roasted cod with cavolo nero and salsa verde: 1. Make ready Cod loin 1. Prepare Bag cavolo nero 1. Take Bunch basil 1. Take Bunch mint 1. Prepare Bunch parsley 1. Make ready 1 lemon 1. Make ready 1 tablespoon dijon mustard 1. Prepare Olive oil 1. Get 1 tablespoon capers 1. Make ready 4 anchovy fillets 1. Make ready 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 special food roasted cod with cavolo nero and salsa verde recipe. Thanks so much for your time. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!