Shetland Cod with Salsa Verde

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 Sous Chef)

1 tsp Aleppo pepper (from Sous Chef)

 

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 

 

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Method

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.