August 26, 2016

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’.



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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