Roasted Cod with Salsa Verde
"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."
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
FOR COD
- 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
-
FOR SALSA VERDE
- 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
directions
- 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.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0
