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
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