Photo: Caroline Attwood
Roast cod with salsa verde
7 ingredients
Serves 6
openrecipes
The salsa verde recipe is really versatile, you can also serve it with chargrilled steaks, roast pork or chicken
Estimated Nutrition (whole recipe, rough)
344
Calories
21g
Protein
27g
Fat
3g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil
- 6 pieces of cod fillet (buy line-caught Pacific) or other firm white fish, about 175g each, skin on
- a small bunch of flat-leaf parsley leaves, from a small bunch
- 3 tbsp capers , rinsed and drained
- 1 garlic clove , crushed
- 1 tbsp Dijon mustard
- 125ml extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes