This recipe is inspired by the NYT Cooking. I didn’t grill the fish but as suggested, I broiled it in the oven for 3 minutes. I then created a grilled taste with the blowtorch.
The recipe for the salsa verde is inspired by Giallo Zafferano.
The salsa verde is less runny however. It has knäckebröd instead of stale bread.
Serve with oven-roasted potatoes, just halved and tossed with olive oil and salt, add some sliced fennel.
A nice cherry tomato salad with ruccola works as well, tossed with olive oil and balsamic vinegar.
Ingredients
- Cod (or any flaky white fish), it would work well to brine the fish in an 8% brine.
- Small potatoes
- Fennel
For the salsa verde
- Knäckebröd (or stale bread)
- Caper
- Caper brine
- White wine vinegar
- Parsley
- Basil
- Anchovies
- Olive oil
