102
Cod loin with salsa verde and steamed vegetables
Serves 4
Ingredients:
2–3 shallots
1
/
2
yellow pepper and
1
/
2
red
pepper, de-seeded and cut into 8
pieces
1 courgette, thickly sliced
2 cloves garlic
2–3 sprigs fresh rosemary
Drizzle of olive oil
500 g (1
1
/
4
lb) cod loin, cut into
4 equal portions
Freshly ground black pepper
For the salsa verde:
100 g (3
1
/
2
oz) fresh spinach
10 g (
1
/
2
oz) fresh basil
10 g (
1
/
2
oz) fresh thyme
1 dsp capers
1 tbsp lemon juice
1 clove garlic
1 tbsp spoon extra virgin
olive oil
Salt and freshly ground
black pepper
Method:
1. Add the sprigs of rosemary to the vegetables
and drizzle with olive oil. Season the cod with
black pepper. Steam the vegetables for 4–5
minutes and the cod for 3–4 minutes at
100°C.
2. To make the salsa, place all the ingredients
except the lemon juice, oil and seasoning in a
blender or food processor and blend to a
rough consistency. Gradually pour in the
lemon juice and olive oil while blending, and
season to taste.
3. To serve, arrange the steamed vegetables on a
plate, lay the cod on top and finish with a
spoonful of salsa verde.
Tip
For some extra
“
kick
”
try using the
Chilli and basil oil from page 181.
