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Roasted cod with cavolo nero and salsa verde
Roasted cod with cavolo nero and salsa verde

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We hope you got benefit 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 do that.

The ingredients needed to cook Roasted cod with cavolo nero and salsa verde:
  1. You need Cod loin
  2. Prepare Bag cavolo nero
  3. Take Bunch basil
  4. Prepare Bunch mint
  5. Prepare Bunch parsley
  6. Prepare 1 lemon
  7. Take 1 tablespoon dijon mustard
  8. Take Olive oil
  9. Use 1 tablespoon capers
  10. Prepare 4 anchovy fillets
  11. Prepare Salt & pepper
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.

Divide the roasted cabbage (you may have extra) and cooked cod between the toasted bun bottoms. Top with the salsa verde and bun tops. Check the cavolo nero about half way through and turn them in the pan so they don't burn. Use it in classic cavolo nero recipes like minestrone or simply stir-fry it with chilli and garlic. Paleo, low carb, keto and makes an excellent sauce on chicken, pork, fish or shrimp as well as the perfect condiment for low carb chips and tacos.

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