How to make Farmdrop’s baked cod and potatoes with wild garlic salsa verde
Now it’s spring, feast on succulent pieces of cod on lightly roasted lemony potatoes and make the most of seasonal wild garlic
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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
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