Salsa Verde Baked Cod With Cauliflower & Potato Mash

  • Serves 2
  • Prep in 15
  • Cook in 35

I love nothing more than to cook for others but what on Earth is the point of inviting people over to share a meal with you if you then spend the majority of the evening locked in the kitchen whilst your guests entertain themselves…

Luckily this recipe is not 1 that will shackle you to the stove, half can be prepped ahead of time & the rest is a case of ‘throw it all on a tray, put that in the oven & then present it as if it took you all day….’ (It didn’t)

I’ve used cod in here but any firm white fish will do, & if you’re not a fish fan then substitute chicken breasts instead, you’ll just need to bash them out flat or cook them for a little longer than the fish.

Key Facts

  • Easy & Impressive
  • Prep Ahead
  • Great Protein Source!
  • Best Eaten With Friends

Ingredients

  • 2 x 150g cod loin pieces

  • 4-6 slices bresaola, Parma ham or prosciutto

  • Large handful of a mix of any of parsley, dill, coriander, mint

  • 1 tablespoon olive oil

  • 1 teaspoon capers

  • 1 shallot

  • 1 lemon

  • 2 waxy potatoes + 1/2 small cauliflower

  • 200g each sugar snap peas & cherry tomatoes

  • Salt & pepper

Preparation

  1. 01

    Preheat your oven to 175C.

  2. 02

    Chop your potatoes into chunks, add to a pan with cold water + a pinch of salt. Bring to the boil & cook until a knife almost goes in easily. Add the chopped cauliflower, cook for 4 mins & drain, reserving some of the liquid. Blend to a smooth purée in a food processor using the liquid to thin. Pop back into the pan, season & leave to heat up later.

  3. 03

    Meanwhile chop your herbs with the capers, shallot & lemon zest to make a rough mix. Stir through the olive oil & season with pepper.

  4. 04

    On a lined tray lay 3 of the bresaola slices side by side & overlapping slightly. Coat the fish pieces in the herb mix & place in the middle then wrap up tightly. Use a further piece to seal any big holes.

  5. 05

    Tumble the sugar snaps & tomatoes around the fish, toss with the tiniest amount of oil & season with pepper. Roast in the oven for 15-20 mins until everything is golden.

  6. 06

    Heat up your mash (stirring frequently) & serve with a final flourish of lemon juice.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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