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Cod with Salsa Verde

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Cod with Salsa Verde
Recipe type: Entree
Cod with Salsa Verde is a Norwegian food recipe baked with a flavorful sauce.
  • 560g-675g fillet of Norwegian cod
  • 2-3 tbsp olive oil
  • 2-3 tbsp finely chopped chives, to serve
Salsa Verde
  • 1 bunch of fresh parsley, leaves only
  • a handful basil leaves
  • a handful mint leaves
  • 4 tinned anchovy fillets
  • 2 tbsp capers, rinsed, or thoroughly soaked if salted
  • 2 cloves garlic, roughly chopped
  • 45g green olives, roughly chopped
  • 1-2 tbsp red or white wine vinegar
  • 1 tbsp sugar
  • 60g white bread, crusts removed, torn into pieces
  • 150-250ml extra virgin olive oil
  • salt and freshly ground black pepper
  1. For the salsa verde, place all the salsa verde ingredients (except the olive oil and the seasoning) into the bowl of a food processor. Process in short bursts until finely chopped.
  2. Keep the motor running and trickle in the olive oil until the mixture forms a thick sauce. Taste and add salt and pepper as required. Pour into a bowl and set aside.
  3. For the cod, set the oven to its highest setting. Slice the cod thinly.
  4. Brush a heatproof dish with olive oil. Arrange the fish on top, overlapping as little as possible and brush with more olive oil.
  5. Cook the cod in the preheated oven for three minutes, or until the slices begin to turn opaque. Scatter a few chives over and serve quickly with the salsa verde.

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