Baked Cod with Salsa Verde & Roasted Veg
Vivid green salsa verde pooling over the snowy white cod and the charred edges of the peppers, with lemon wedges tucked alongside for squeezing at the table.
Ingredients
Serves 4- 4cod fillets, 150g each
- 2courgettes, cut into chunks
- 2red peppers, deseeded, chunked
- 1red onion, cut into wedges
- 3 tbspolive oil
- 30 gflat-leaf parsley
- 2 tbspcapers
- 1lemon, juiced
- 1 tspdijon mustard
- Fine salt and black pepper
- 1lime, cut into wedges (optional)
Method
- Heat the oven to 200°C fan. Tip the courgettes, peppers and red onion onto a large roasting tray, toss with 2 tbsp olive oil and a generous pinch of salt and pepper, then roast for 20 minutes, until the edges are catching and the peppers have collapsed slightly.
- Nestle the cod fillets on top of the veg, season the fish with salt and pepper, and return the tray to the oven for 12–15 minutes, until the cod flakes easily and is just opaque through the centre.
- While the fish bakes, blitz the parsley, capers, lemon juice, mustard and remaining 1 tbsp olive oil in a small processor (or chop finely by hand and stir together) into a loose, vivid green salsa verde. Taste and season; it should be sharp, salty and bright.
- Spoon the salsa verde generously over the cod and veg straight from the tray, and serve with the optional lime wedges if using.
Per serving
- kcal
- 275
- protein
- 28.1g
- fibre
- 4.5g
- carbs
- 14.6g
- fat
- 12g
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