One pound fish, have-a have-a look ...
Somedays ... for some inexplicable reason, you just don't fancy having meat, either red or white ... well today was one of those days for me, and trust me it doesn't happen very often! Before heading out to the supermarket I was contemplating what to make for my next blog post and what I actually fancied for dinner today! I was going to do something vegetarian but ultimatley wasn't in the mood ... I decided on some fish and I would just decide when I got to the fish counter. Well my decision was made easier for me when i went to my local store and there was a promotion on "dos de cabillaud" ... to those of you not living in a francophone country that's the thickest part of the cod loin.
When I do buy a cod loin there is one recipe that springs to mind and to one of my favourite cookbook authors, the Observers food columnist, Mr Nigel Slater.
A lot of people get intimidated cooking fish but this recipe is pretty much fool proof and on this first day of spring it is a fresh start to the season. I served the loin with a salsa verde by Mr. Slater and my freshest roast potato recipe (potatoes roasted in olive oil with basil & mint)!
Don't be fooled with this recipe ... it's very simple but extremely tasty !
To Buy book ... click on photos to go to my amazon link
The Recipe ...
Roast Cod with Salsa verde
The Book ... "Real Cooking (published by Penguin Books) by Nigel Slater
Roast Cod with Salsa Verde
A large handful of basil leaves
2 cloves of garlic
A tablespoon or so of Dijon Mustard
8 anchovy fillets, rinsed
3 tablespoons of capers, rinsed
6 tablespoons of extra virgin olive oil
2 tablespoons of fresh lemon juice
Ingredients
Olive oil
Butter (a thick slice) (optional)
Cod loin (fillet) about 200g (Skin on if you can)
Large bunch of parsley
6 bushy sprigs of mint
alt & Black pepper
Roast Cod
- Preheat your oven (fan assisted) to 200C.
- Heat a good metal handled pan (it will be going into the oven) on a medium high heat, add a couple of glugs of olive oil.
- dd butter to the oil (optional) and melt in the oil until it froths and bubbles.
- Season the fish on both sides with salt and pepper.
- Put the fish, skin side down into the frothing butter and oil. Let it cook on the medium high heat for a minute or so until the skin is golden brown.
- Turn the fish and transfer the pan to the oven.
- Roast for about 8 minutes or until the fish is opaque right through. (put back in oven for a couple of minutes longer if not cooked through).
Salsa Verde
- Place all ingredients except the olive oil and lemon juice into a food processor, a blender or a large plastic container if using a hand blender.
- Whizz until all blended together.
- Pour in the olive oil slowly while blending further (the mixture should then resemble a rough creamy sludge).
- Add the lemon juice and salt and pepper if desired and mix.
Basil & Mint Roast potatoes (few springs of basil and mint (chopped), olive oil, butter salt and pepper)
- Roast for about 50 minutes at 200C.
- Eat and Enjoy!
