How to make Farmdrop’s baked cod and potatoes with wild garlic salsa verde

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Serves 4

Time: 25 minutes

500g pink fir potatoes
4 fillets of cod
1 lemon, sliced thinly
50ml olive oil
Salt and pepper

Wild garlic salsa verde

50g wild garlic
10g mint
30g parsley
1 tbsp dijon mustard
1 tbsp capers
6 anchovies
200ml olive oil
½ lemon, juice
Salt and pepper

Preheat the oven to 200C.

Roughly slice the potatoes thinly then mix them with the olive oil, salt and pepper. Transfer to a baking dish and roast in the oven for 15 minutes.

Place the cod fillets and lemon slices on top of the potatoes, season with salt and pepper; drizzle with olive oil and bake for a further 10 minutes.

Prepare the salsa verde by putting the wild garlic, mint, parsley, mustard, capers and anchovies in a blender. Pulse until smooth, then transfer to a bowl and stir in the olive oil, lemon juice, salt and pepper.

Serve the cod with a drizzle of the salsa verde on top.

Recipe from Farmdrop