Roasted cod with cavolo nero and salsa verde

Name: Roasted cod with cavolo nero and salsa verde
Cuisine: British
Ingredients: Cod loin; Bag cavolo nero; Bunch basil; Bunch mint; Bunch parsley; 1 lemon; 1 tablespoon dijon mustard; Olive oil; 1 tablespoon capers; 4 anchovy fillets; Salt & pepper

chudders @cook_9571621

I was inspired to cook this after seeing a lamb based version in the food section of the paper. I had spent a day at the seaside so substituted the lamb for cod.

chudders @cook_9571621

I was inspired to cook this after seeing a lamb based version in the food section of the paper. I had spent a day at the seaside so substituted the lamb for cod.

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Ingredients

Cod loin
Bagcavolo nero
Bunchbasil
Bunchmint
Bunchparsley
1lemon
1 tablespoondijon mustard
Olive oil
1 tablespooncapers
4anchovy fillets
Salt & pepper

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Steps

1

Rinse then combine parsley, mint and basil and douse with olive oil. Chop finely to reduce in size.
2

Add Dijon mustard, anchovies, lemon juice and capers and chop through until fine adding more oil to keep it together. You can do this in a blender but do it by hand if you have time as the smell is amazing!
3

Preheat oven to 180c, place cod loin on baking tray, season and add olive oil and roast for 10 - 15 mins (to suit).
4

Boil kettle and boil cavolo nero for between 5 a 10 mins. The stems take much longer than the leaves (I may remove stems next time to get a more even cook). Once cooked, drain and put back in pan with a knob of butter. Replace lid and let sit in own steam.
5

Once cod is cooked, remove from oven. Add cavolo nero to plate, add cod and finally salsa verde. Finish with lemon juice, olive oil and season to taste. Serve immediately as cavolo nero gets cold very quickly.