Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, roasted cod with cavolo nero and salsa verde. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Roasted cod with cavolo nero and salsa verde is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Roasted cod with cavolo nero and salsa verde is something that I have loved my whole life.

Great recipe for Roasted cod with cavolo nero and salsa verde. 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.

To begin with this particular recipe, we must prepare a few ingredients. You can have roasted cod with cavolo nero and salsa verde using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Roasted cod with cavolo nero and salsa verde:

1. Prepare Cod loin
2. Get Bag cavolo nero
3. Get Bunch basil
4. Get Bunch mint
5. Make ready Bunch parsley
6. Take 1 lemon
7. Take 1 tablespoon dijon mustard
8. Make ready Olive oil
9. Make ready 1 tablespoon capers
10. Prepare 4 anchovy fillets
11. Prepare Salt & pepper

Cavolo nero is rich in nutrients, with high levels of iron and vitamins A-C. It's dark green leaves and attractive crinkled appearance has made it a popular option for chefs looking for a more enticing alternative to better-known cabbage varieties. Cavolo nero info With cavolo nero (also known as black cabbage or Italian kale) being increasingly grown and cooked in the UK, it looks like Italy's best kept secret is out. Packed with nutrients and vitamins as well as flavour, this versatile vegetable is as good for your body as it looks on your plate.

Instructions to make Roasted cod with cavolo nero and salsa verde:

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.

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