Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roasted cod with cavolo nero and salsa verde. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Roasted cod with cavolo nero and salsa verde is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Roasted cod with cavolo nero and salsa verde is something which I’ve loved my whole life. They are fine and they look fantastic.
After tasting the dish last night, the salsa verde seems superfluous. Not much of a dressing for fish unless you adds grated Parmesan and lemon. A traditional Green Salsa - Salsa Verde from Jauja Cocina Mexicana with roasted tomatillos and chiles, prepared entirely in.
To get started with this recipe, we have to first prepare a few ingredients. You can cook roasted cod with cavolo nero and salsa verde using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Roasted cod with cavolo nero and salsa verde:
- Prepare Cod loin
- Make ready Bag cavolo nero
- Make ready Bunch basil
- Get Bunch mint
- Get Bunch parsley
- Take 1 lemon
- Make ready 1 tablespoon dijon mustard
- Take Olive oil
- Take 1 tablespoon capers
- Prepare 4 anchovy fillets
- Take Salt & pepper
Serve the cavolo nero drizzled with the bagna cauda and with the lamb, using the roasting-tin juices as a gravy. Potatoes simply roasted with olive oil and rosemary would also be a good side dish. Chef Daniel Mezzolo shares his super popular (and until now, secret!) recipe for his signature kale salad. Make sure you use Tuscan (lacinato or black) kale for the most authentic results.
Instructions 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.
Make this delicious pasta with hearty cavolo nero, crispy pancetta and toasted pine nuts for a perfect lunch or dinner. For this recipe and so much more visit Tesco Real Food today. Scolate il cavolo e passatelo nell'acqua ghiacciata per fissare il bel colore verde scuro. Lasciateli giusto per un paio di minuti, il tempo necessario a freddarli leggermente. Known as cavolo nero in Italy, black Tuscan kale is full of nutritional goodness.
So that’s going to wrap this up with this special food roasted cod with cavolo nero and salsa verde recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
