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We hope you got insight from reading it, now let’s go back to roasted cod with cavolo nero and salsa verde recipe. You can cook roasted cod with cavolo nero and salsa verde using 11 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Roasted cod with cavolo nero and salsa verde:
- Get Cod loin
- Take cavolo nero
- Take basil
- Get mint
- Get parsley
- Use lemon
- Provide dijon mustard
- Use Olive oil
- Prepare capers
- You need anchovy fillets
- Use Salt & pepper
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.
Grilled lamb with cavolo nero and farro. by Skye Gyngell. Crispbreads topped with ricotta, cavolo nero, wild mushrooms and roasted hazelnuts. Cavolo Nero is a variety of kale with a long tradition in Italian cuisine. Maggie recommends this recipe as a perfect accompaniment or side dish. This grilled cod is healthy and easy, and the salsa verde adds the perfect amount of heat and herby flavor.
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