Cod in green sauce is a second tasty and nutritious fish. A perfect recipe to add flavour to the delicacy of cod and prepare a fast and alternative dinner without sacrificing taste and lightness. The green salsa is a typical recipe of the Piedmontese tradition, used to flavour boils of meat or fish. In this preparation, the cod is cooked in a pan with a drizzle of extra virgin olive oil and accompanied by a fresh seasonal salad, follow the step by step recipe and you won’t regret it!
Ready in: 20min
For 4 people
Calories in the recipe:
For the green sauce
Chopped parsley enough • 79 kcal
EVO OIL 30G
Drawn anchovies 4
Capers 1 teaspoon • 25 kcal
Mayonnaise 1 spoon • 690 kcal
Lemon juice enough • 29 kcal
Garlic 1 clove • 79 kcal
Cod fillets 4
Salt as enough • 0 kcal
Pepper enough • 79 kcal
Calories refer to 100 grams of the product
How to prepare white cod in green sauce
Add the chopped parsley (1), the chopped anchovies (2), the oil, the lemon juice, a tablespoon of mayonnaise, the desalted capers and the private garlic of the soul in a bowl. Blend with an immersion blender until a dense sauce (3).
Wash the cod fillets depriving them of the skin and make sure there are no spines (4). Heat a little oil in a non-stick pan and add the cod. Adjust salt and pepper and cook for a few minutes. Cook the fillets on both sides without breaking them (5). When almost completely cooked, add the sauce and cook for a further 2/3 minutes on a sweet flame. Serve your cod in green sauce (6) still hot with a fresh seasonal salad and a few croutons of toasted bread.
In this recipe we skipped the cod in a pan, alternatively, you can choose baking cooking or, for an even lighter plate, boil the cod fillets for a few minutes in slightly salted water.
The recipe of the green sauce has numerous variants: for a more delicate preparation, you can eliminate capers or garlic, in this case, add a pinch of salt to not lose sapidity. If you are traditional lovers, follow the Piedmontese recipe with stale bread and yolks of boiled eggs.
Add more oil when you blend the green sauce if it is too thick.