Cod steaks with Salsa Verde Serves 2
Salsa Verde is a classic Italian herb sauce that goes well with most fish - this would also work with hake or haddock. There are numerous versions. Here is a simplified one using parsley, chives and basil but all sorts of combinations can be used. As Hugh Fearnley-Whittingstall once said “it is very hard to make a bad salsa verde.” Sautéed potatoes go well with this, as do lentilles de Puy.
420g/14oz cod steaks
1 tbs olive oil
5 anchovy fillets rinsed and dried
1 small handful each of fresh parsley, chives & basil
1 tbsp salted capers rinsed and dried
1garlic clove peeled
2 tbsp lemon juice
75ml/5tbsp extra-virgin olive oil.
1 Preheat your oven to 180C/350F/gas mark 4.
2 Brush an ovenproof dish with oil and put the fish in it.
3 Brush the steaks also with a little oil and bake for around 20-30 minutes or until cooked.
4 Meanwhile chop the anchovies, herbs, capers and garlic finely in a food processor.
5 Trickle in the lemon juice and oil with the motor still running.
6 Test the fish is done by piercing with a small knife, it should be just turning opaque in the centre and starting to flake a little.
7 Serve with a little salsa verde trickled over and the rest handed round separately.
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