Crispy Roasted Cod with Zesty Salsa Verde

Roasted Cod with Salsa Verde

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Cod, with its mild and meaty flavor, pairs beautifully with the tangy acidity of salsa verde, creating a delightful and refreshing dish. While the recipe traditionally calls for skin-on cod, skinless fillets are often used for convenience and they work just as well. This dish is not only quick to prepare but also bursts with flavors, making it perfect for a busy weeknight meal or a special dinner.

Ingredients:

For the Cod:

• 4 cod fillets (preferably with skin, but skinless is fine)
• Kosher salt (to taste)
• Fresh ground black pepper (to taste)
• 6 tablespoons extra virgin olive oil, divided
• 4 tablespoons unsalted butter
• 2 sprigs fresh thyme

For the Salsa Verde:

• 1 bunch fresh flat-leaf parsley
• 2 tablespoons capers
• 2 anchovy fillets
• 1 tablespoon Dijon mustard
• 1/2 cup extra virgin olive oil
• Juice of 1 lemon
• Kosher salt (to taste)
• Fresh ground black pepper (to taste)

Instructions:

1. Preparing the Cod:

1. Begin by warming two skillets over medium-high heat. This will ensure that the fish cooks evenly and develops a crispy exterior.
2. Add 3 tablespoons of extra virgin olive oil to each skillet, allowing it to heat until shimmering.
3. Season the cod fillets generously with kosher salt and fresh ground black pepper.
4. Place three fillets, skin side down, in each pan. You should hear a satisfying sizzle as the fish hits the hot oil.
5. Pan-roast the fillets until the skin is crisp and the flesh is opaque about one-fourth of the way up each fillet. This should take approximately 7 minutes.
6. Gently turn the fillets over and reduce the heat to medium.
7. Add half of the butter and thyme sprigs to each skillet. As the butter melts, use a spoon to baste the fish with the butter and thyme, which will add extra flavor.
8. Continue cooking for an additional 5 minutes, or until the fish is cooked through and flakes easily with a fork.
9. Once done, transfer the cod fillets to a serving platter and keep warm while you prepare the salsa verde.

2. Making the Salsa Verde:

1. In a bowl, combine the fresh parsley, capers, and anchovy fillets. Use a knife to finely chop these ingredients together to release their flavors.
2. Stir in the Dijon mustard, then gradually mix in enough olive oil to form a cohesive sauce that holds together but is not too thick.
3. Just before serving, add the lemon juice to the salsa verde. Taste and adjust the seasoning with kosher salt and fresh ground black pepper as needed.
4. To serve, use two spoons to form the salsa verde into quenelles (small, oval-shaped portions) and place them on each plate alongside the cod fillets.

Nutritional Information (per serving):

• Calories: 392.3
• Fat Content: 25.1 grams
• Saturated Fat: 7.7 grams
• Cholesterol: 114.2 mg
• Sodium: 261.8 mg
• Carbohydrates: 1.1 grams
• Fiber: 0.5 grams
• Sugar: 0.2 grams
• Protein: 39.3 grams

This Roasted Cod with Salsa Verde is a perfect blend of textures and flavors, with the crisp skin of the fish complementing the zesty salsa verde. Whether you choose skinless or skin-on cod, this dish will impress with its ease and sophistication. Enjoy this meal with a light salad or roasted vegetables for a complete and satisfying dinner. 🌿🍽️