Baked Cod and Potatoes with Wild Garlic Salsa Verde
Succulent pieces of cod on lightly roasted lemony potatoes, with a side of fresh, seasonal wild garlic salsa verde.
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Here's how you do it
Preheat the oven to 200℃.
Slice the potatoes thinly then mix them with the olive oil, salt and pepper. Transfer to a baking dish and roast in the oven for 15 minutes.
Place the cod fillets and lemon slices on top of the potatoes, season with salt and pepper; drizzle with olive oil and bake for a further 10 minutes.
Prepare the salsa verde by putting the wild garlic, mint, parsley, mustard, capers and anchovies in a blender. Pulse until smooth, then transfer to a bowl and stir in the olive oil, lemon juice, salt and pepper.
Serve the cod with a drizzle of the salsa verde on top.