ROASTED COD WITH SALSA VERDE
Cod is mild and meaty, so it pairs nicely with the tangy acidity of a sauce like salsa verde. The cod tastes very nice on it's own as well. Although the recipe calls for skin on cod, more often than not I use skinless fillets because that is what I can get. We love it.
Provided by MarieRynr
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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 Facts : Calories 392.3, Fat 25.1, SaturatedFat 7.7, Cholesterol 114.2, Sodium 261.8, Carbohydrate 1.1, Fiber 0.5, Sugar 0.2, Protein 39.3
SALMON WITH SALSA VERDE
A delicious and fresh Mediterranean baked fish dish with herby green sauce, olives and lemon
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 27m
Number Of Ingredients 14
Steps:
- Preheat the oven to 200C/fan 180C/gas 6. To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.
- Put the salmon fillets on a lightly oiled baking sheet. Squeeze over the juice of the remaining half lemon and season with freshly ground black pepper. Cook in the oven for 10 - 12 minutes or until cooked through.
- If serving with the rice, cook the rice according to the packet instructions. Mix together the olives, pine nuts and red pepper. Once the rice is cooked, stir through the olive mix.
- Pile the salsa verde on top of the salmon fillets. Serve with the rice.
Nutrition Facts : Calories 375 calories, Fat 25.9 grams fat, SaturatedFat 3.9 grams saturated fat, Carbohydrate 2.6 grams carbohydrates, Sugar 1.1 grams sugar, Fiber 1.8 grams fiber, Protein 33.2 grams protein, Sodium 0.7 milligram of sodium
ROASTED FISH WITH LEEKS AND OLIVE SALSA VERDE
Leeks show their gentle side in this speedy weeknight fish recipe. A lemony olive salsa verde adds brightness to the dish, while red-pepper flakes bring some heat. Serve this with rice, polenta or crusty bread to soak up the tangy-sweet juices. For a richer, more full-flavored variation, try salmon or tuna fillets instead of milder white fish.
Provided by Melissa Clark
Categories easy, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Season fish all over with salt and pepper, and set aside while you prepare the leeks.
- Cut the leeks into matchsticks: Place a leek half, flat side down, on a cutting board and cut it in half crosswise. Then slice the pieces lengthwise into thin (1/4-inch-thick) matchsticks. Repeat with remaining leeks.
- Spread leeks out on a rimmed baking sheet. Lightly drizzle them with oil and a pinch of salt and pepper, and toss to coat. Push aside the leeks to create 4 spaces in the center of the sheet pan just large enough for the fish fillets, then place the fillets in those cleared spaces. (Avoid putting the fish on top of the leeks, which won't cook as well if they're covered.)
- Drizzle fish with oil. Roast until the fish is opaque and just cooked through but not yet flaky, about 10 to 15 minutes, depending on the thickness of fish. The leeks surrounding the fish will be soft and silky, while those at the edges of the pan may turn delightfully brown and crisp in spots. If the fish is done but you think the leeks need a little more time, transfer the fish to a serving platter, tent with foil to keep warm, and continue to cook the leeks for another few minutes.
- While the fish is in the oven, make the salsa verde: Using a fine rasp grater, grate 1/2 teaspoon lemon zest into a small bowl. Halve the lemon and squeeze in 1 tablespoon juice.
- Stir in olives, cilantro, garlic, red-pepper flakes and a pinch of salt. Slowly drizzle in oil, stirring to combine. Taste and add more salt, red-pepper or another squeeze of lemon, if needed.
- Place fish on plates and surround with leeks. Top with olive salsa verde.
GRILLED FISH WITH SALSA VERDE
This parsley sauce, made with capers and garlic, is a perfect complement to mild-tasting cod. You could use other fish, or try the sauce on grilled meat, chicken or vegetables. No grill? Broil the fish instead: Put it on a sheet pan, position the oven rack about 4 inches or so below the broiler and heat it to high. Cook the fish for just a few minutes; there's no need to flip it, and it will cook fast.
Provided by Martha Rose Shulman
Categories dinner, weekday, weeknight, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
- Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 399 milligrams, Sugar 0 grams
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