Events and Celebrations

Cod Fillets with Tomatoes and Salsa Verde

cook 20 mins
  • 4 thick cod fillets
  • 4 plum tomatoes, halved
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 canned anchovy fillets
  • 1 garlic clove, peeled
  • 1 teaspoon capers, drained
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 100 ml (3 1/2 fl oz) extra virgin olive oil
  • large handful of parsley, finely chopped
  • large handful of basil, finely chopped
  • Season the cod and put it in a lightly greased baking dish along with the tomatoes. Drizzle over the oil and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until the fish is opaque and just cooked through.
  • Chop the anchovies, garlic and capers very finely to form a rough paste. Mix together with the mustard and vinegar, then stir in the oil, followed by the herbs.
  • Drizzle the sauce over the fish fillets and tomatoes to serve.
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