Salsa verde is the epitome of summer Mediterranean dining - served here with sustainable Shetland cod.
For salsa verde
25g flat leaf parsley
1 tbsp capers, drained and washed
2 garlic cloves, peeled
1 tbsp red wine vinegar
125ml extra virgin olive oil
2 x 150g Shetland cod fillets
1 tsp sumac (from Sous Chef)
1 tsp Aleppo pepper (from Sous Chef)
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
Juice of 1/2 a lemon
50ml olive oil
1 small clove of garlic, crushed
Prepare the salsa verde by pureeing all the ingredients in a food processor until smooth. Season to taste
Preheat the oven to 180c/ 350F / Gas mark 4 and roast the squash for 20 – 25 min until tender.
Mix together all the ingredients for the salad dressing in a small bottle and season.
Sprinkle the fish fillets with the sumac and Alepppo pepper.
Heat a non stick frying pan and pan fry the fish on both sides until it is cooked through.
Arrange the rocket, chicory, cooked squash, red onion on a plate.
Drizzle over the dressing and sprinkle a few pomegranate seeds.
Top with the fish and spoon over a couple of spoons of the salsa verde.
Thanks to Toral Shah founder of The Urban Kitchen for creating this recipe with Fishbox.