Roasted Cod With Salsa Verde
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
775
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).