Shetland Cod with Salsa Verde

Shetland Cod with Salsa Verde
Fishboxer Toral from Urban Kitchen

Salsa verde is the epitome of summer Mediterranean dining - served here with sustainable Shetland cod.


For salsa verde

  • 25g flat leaf parsley
  • 25g basil
  • 1 tbsp capers, drained and washed
  • 2 garlic cloves, peeled
  • 1 tbsp red wine vinegar
  • 125ml extra virgin olive oil

For fish

  • 2 x 150g Shetland cod fillets
  • 1 tsp sumac (from
  • 1 tsp Aleppo pepper (from

For salad

  • 100g butternut squash (finely sliced)
  • 1 bulb of chicory (leaves separated)
  • 50g pomegranate seeds
  • 50g wild rocket
  • 1/4 red onion (finely sliced)

For salad dressing

  • 25ml kefir
  • Juice of 1/2 a lemon
  • 50ml olive oil
  • 1 small clove of garlic (crushed well)


  1. Start by slicing the butternut squash into relatively thin slices.
  2. Prepare the salsa verde by pureeing the parsley, basil, capers, 2 garlic cloves, red wine vinegar and olive oil in a blender. Season to taste.
  3. Preheat the oven to 180c/350F/Gas mark 4 and roast the butternut squash for 20 – 25 minutes until tender.
  4. For the salad dressing, mix together the kefir, lemon juice, olive oil and 1 small garlic clove.
  5. Sprinkle the fish fillets with the sumac and Aleppo pepper.
  6. Heat a non-stick frying pan and pan-fry the cod fillets on both sides until it is cooked through.
  7. Arrange the rocket, chicory, cooked squash and red onion on a plate.
  8. Drizzle over the dressing and sprinkle a few pomegranate seeds.
  9. Top with the fish.
  10. Spoon over the salsa verde.
  11. Serve and enjoy.