Roasted Cod With Salsa Verde Recipes

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ROASTED COD WITH SALSA VERDE



Roasted Cod with Salsa Verde image

Cod is mild and meaty, so it pairs nicely with the tangy acidity of a sauce like salsa verde. The cod tastes very nice on it's own as well. Although the recipe calls for skin on cod, more often than not I use skinless fillets because that is what I can get. We love it.

Provided by MarieRynr

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

4 tablespoons peanut oil
kosher salt
fresh ground black pepper
6 (7 1/4 ounce) skin on cod, 1 1/4 inch thick
4 tablespoons unsalted butter
2 sprigs fresh thyme
1 cup chopped fresh flat leaf parsley (about 3 bunches)
2 tablespoons capers, rinsed and chopped
2 anchovies, minced
1/2 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil, about
1/2 lemon, juice of
kosher salt
fresh ground black pepper

Steps:

  • Warm 2 skillets over medium high heat.
  • Add 2 TBS of the oil to each.
  • Salt and pepper the fish fillets and place three, skin side down in each pan.
  • Pan-roast the fish until the skin is crisp and the flesh opague about a fourth of the way up each fillet, about 7 minutes.
  • Turn the fillets over and reduce the heat to medium.
  • Add half the butter and thyme to each skillet and cook, basting the fish with the melting butter.
  • Cook about 5 minutes more.
  • 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 oil so the sauce holds together.
  • 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 quenelles on each plate with the fish.

Nutrition Facts : Calories 392.3, Fat 25.1, SaturatedFat 7.7, Cholesterol 114.2, Sodium 261.8, Carbohydrate 1.1, Fiber 0.5, Sugar 0.2, Protein 39.3

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