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.

Ingredients

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 souschef.co.uk)
• 1 tsp Aleppo pepper (from souschef.co.uk)

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)

Method

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.