Recipe for Cod & Salsa Verde
Fresh cod paired with tangy salsa verde and crispy broccolini for a light summer dinner—perfectly easy at Dublin Cookery School.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dublincookeryschool.ie.
Cooking tools:
- Baking sheet
- Oven
- Mixing bowl
- Plastic wrap
- Tea cloth
- Skillet
- Paper towel
- Nonstick skillet
- Plate
- Colander
- Measuring spoon
- Saucepan
- Slotted spoon
- Chef's knife
- Cutting board
- Pot
- Kitchen timer
- Spoon
- Fork
Ingredients
- 40g pumpkin seeds, toasted
- 150g couscous
- 2 tbsp olive oil
- 120ml lemon juice
- 8 cherry tomatoes, chopped
- 4 large radishes, finely sliced
- 2 spring onions, finely chopped
- Bunch each of parsley, mint, dill and basil, chopped
- 500g purple sprouting or tender stem broccoli
- Olive oil
- 2 large cloves of garlic, finely sliced
- A pinch of chilli flakes
- 4 x 150g cod, skin on
- 2 tbsp olive oil, for cooking
- Generous knob of butter (optional)
- Salsa verde, to serve
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