Steps to Make Jamie Oliver Roasted cod with cavolo nero and salsa verde

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, roasted cod with cavolo nero and salsa verde. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Roasted cod with cavolo nero and salsa verde is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Roasted cod with cavolo nero and salsa verde is something which I have loved my entire life.

To get started with this particular recipe, we have to 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. Get Cod loin
2. Get Bag cavolo nero
3. Get Bunch basil
4. Get Bunch mint
5. Prepare Bunch parsley
6. Prepare 1 lemon
7. Prepare 1 tablespoon dijon mustard
8. Take Olive oil
9. Take 1 tablespoon capers
10. Make ready 4 anchovy fillets
11. Make ready Salt & pepper

Steps 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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