Cod Steaks With Salsa Verde

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 said, “it is very hard to make a bad salsa verde.”)

Sautéed potatoes go well with this, or Puy lentils.


  • 2 cod steaks about 250g each
  • 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
  • 1 garlic 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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