Collins Bespoken


Collins Bespoken



recipe: cod with salsa verde


Cod with Salsa Verde

Credit to: Anna at - discover more fabulous recipes here!

A note from Anna: “This is super healthy, really quick to throw together and everything is cooked in one tray – as the name suggests! I used cod but any meaty white fish would work."

Serves: 4

Prep: 15 minutes
Cooking: 35 minutes
Total: 50 minutes

Difficulty: easy



4 x 100g cod loins
3 tbsp olive oil
500g potatoes left whole cut into wedges
300g baby vine tomatoes
300g baby courgettes, topped and tailed and halved
1 lemon sliced
1 tbsp balsamic vinegar

Salsa Verde
20g flatleaf parsley, leaves chopped
1 garlic clove crushed
4 anchovy fillets chopped
2 tbsp capers
4 tbsp extra virgin olive oil
1 tsp Dijon mustard
Juice of half a lemon

Toss the potatoes in 2 tbsp of the olive oil in a roasting tray and season with some salt and pepper.

Put the tray in a hot oven (200) for 20 minutes.

Add the courgettes and lemon slices and give everything a quick stir. Nestle in the cod fillets and top with the tomatoes left on their vine.

Drizzle with the balsamic and season the whole dish. Drizzle with another tbsp olive oil and return the tray to the oven for 15 minutes.

Combine all the Salsa Verde ingredients in a jam jar.

When the tray bake is ready, drizzle over the Salsa Verde and serve.

Easy peasy - right?