For me, salsa verde is a the epitome of summer Mediterranean dining and its punchiness can pep up most fish dishes. I served the cod with the salsa verde with a chicory, roast squash and pomegranate salad with kefir dressing.
Tips– The length of cooking time for white fish will depend on its thickness. Perfectly cooked fish will flake and break up when a fork is taken to it. It should not be dry so make sure to watch carefully when cooking!
Food focus– Basil is full of antioxidant flavonoids which protect against oxidative and antibacterial oils.
I got my Shetland Cod from FishBox. Use the discount code for 50% off the price of your first subscription box, when you enter the code ‘UrbanKitchen1’.
25g Flat leaf parsley
1 tbsp Capers, drained and washed
2 Garlic cloves, peeled
1 tbsp Red wine vinegar
125ml Extra virgin olive oil
2 x 150g Shetland cod fillets (From FishBox)
1 tsp Sumac (I get mine from Sous Chef)
1 tsp Aleppo pepper (from Sous Chef)
100g Butternut squash, finely sliced
1 bulb Chicory, leaves separated
50g Pomegranate seeds
50g Wild rocket
¼ Red onion, finely sliced
25ml Kefir (I use Little Bird Kefir)
Juice of ½ a lemon
50ml Olive oil
1 small clove of garlic, crushed