Roasted cod with cavolo nero and salsa verde. Here is my easy recipe for roasted tomatillo salsa. You could also boil these ingredients to make a really good salsa. A traditional Green Salsa - Salsa Verde from Jauja Cocina Mexicana with roasted tomatillos and chiles, prepared entirely in.

Earthy cavolo nero and borlotti beans make a great team in this chunky soup, especially when it's topped with a fiery, sweet and sharp chilli and tomato salsa. Place the cod, flesh side down in olive oil in a frying pan over a medium heat. Sauté the chorizo, onions and thyme in a little oil over a medium heat, add the fennel, cavolo nero and splash of wine. You can have Roasted cod with cavolo nero and salsa verde using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Roasted cod with cavolo nero and salsa verde

1. You need of Cod loin.
2. You need Bag of cavolo nero.
3. You need Bunch of basil.
4. It's Bunch of mint.
5. It's Bunch of parsley.
6. It's 1 of lemon.
7. It's 1 tablespoon of dijon mustard.
8. It's of Olive oil.
9. You need 1 tablespoon of capers.
10. It's 4 of anchovy fillets.
11. It's of Salt & pepper.

Make this delicious pasta with hearty cavolo nero, crispy pancetta and toasted pine nuts for a perfect lunch or dinner. For this recipe and so much more visit Tesco Real Food today. Chef Daniel Mezzolo shares his super popular (and until now, secret!) recipe for his signature kale salad. Make sure you use Tuscan (lacinato or black) kale for the most authentic results.

Roasted cod with cavolo nero and salsa verde step by step

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..

Pulite le foglie di cavolo nero rimuovendo la costa centrale e conservando solo la foglia verde scura. Salate una pentola d'acqua a bollore e fatevi lessare il cavolo nero per Unite anche il parmigiano grattugiato ed il pecorino. Frullate tutto fino ad ottenere una salsa liscia. A warm cavolo nero salad with sweet potato croutons and a lemony tahini dressing recipe. Herby spaghetti squash with roasted garlic, tuscan kale, sauteed fennel and shallots (Vegan + GF).