Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, roasted cod with cavolo nero and salsa verde. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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Roasted cod with cavolo nero and salsa verde is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Roasted cod with cavolo nero and salsa verde is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin 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 cook it.

The ingredients needed to make Roasted cod with cavolo nero and salsa verde:

1. Prepare Cod loin
2. Prepare Bag cavolo nero
3. Take Bunch basil
4. Prepare Bunch mint
5. Prepare Bunch parsley
6. Get 1 lemon
7. Prepare 1 tablespoon dijon mustard
8. Make ready Olive oil
9. Get 1 tablespoon capers
10. Make ready 4 anchovy fillets
11. Get Salt & pepper

If you find this Roasted cod with cavolo nero and salsa verde recipe helpful please share it to your good friends or family, thank you and good luck. Roasted cod with cavolo nero and salsa verde step by step. Rinse then combine parsley, mint and basil and douse with olive oil. Chop finely to reduce in size.

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.
2. 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!
3. Preheat oven to 180c, place cod loin on baking tray, season and add olive oil and roast for 10 - 15 mins (to suit).
4. 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.
5. 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.

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!. Instructions to make Roasted cod with cavolo nero and salsa verde: Rinse then combine parsley, mint and basil and douse with olive oil.

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