Posted on August 26, 2016 by Toral Shah | 0 Comments

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.

shetland cod

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’.

Salsa verde

25g Flat leaf parsley

25g Basil

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

Salad Dressing

25ml Kefir (I use Little Bird Kefir)

Juice of ½ a lemon

50ml Olive oil

1 small clove of garlic, crushed


1. Prepare the salsa verde by pureeing all the ingredients in a food processor until smooth. Season to taste.
2. Preheat the oven to 180c/ 350F / Gas mark 4 and roast the squash for 20–25 minutes until tender.
3. Mix together all the ingredients for the salad dressing in a small bottle and season.
4. Sprinkle the fish fillets with the sumac and Alepppo pepper.
5. Heat a non stick frying pan and pan fry the fish on both sides until it is cooked through.
6. Arrange the rocket, chicory, cooked squash, red onion on a plate.
7. Drizzle over the dressing and sprinkle a few pomegranate seeds.
8. Top with the fish and spoon over a couple of spoons of the salsa verde.




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