Good Idea to Homemade Yummy Roasted cod with cavolo nero and salsa verde
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To cook an unforgettable Roasted cod with cavolo nero and salsa verde, here are the components needed:
- Get of Cod loin.
- You need Bag of cavolo nero.
- You need Bunch of basil.
- Prepare Bunch of mint.
- Get Bunch of parsley.
- You need 1 of lemon.
- Provide 1 tablespoon of dijon mustard.
- Take of Olive oil.
- Take 1 tablespoon of capers.
- Provide 4 of anchovy fillets.
- Get of Salt & pepper.
After readying the materials, now you are good to prepare your appetizing Roasted cod with cavolo nero and salsa verde by following the instructions on this section:
- 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..
Satisfy your cabbage cravings with our delicious cavolo nero recipes. This dark green, leafy vegetable is perfect in soups, stews, mash and more. Team the bold flavours of mussels and chorizo with mellow cannellini beans and cavolo nero for a tasty, light meal. Cavolo nero is my favorite type of cabbage. You could substitute with kale if you can't find cavolo nero, but cavolo nero has a sweeter taste.
Recipe : Roasted cod with cavolo nero and salsa verde
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