By Martha Rose Shulman
- Total Time
- About 30 minutes
- Rating
- 5(1,499)
- Notes
- Read community notes
This parsley sauce, made with capers and garlic, is a perfect complement to mild-tasting cod. You could use other fish, or try the sauce on grilled meat, chicken or vegetables. No grill? Broil the fish instead: Put it on a sheet pan, position the oven rack about 4 inches or so below the broiler and heat it to high. Cook the fish for just a few minutes; there's no need to flip it, and it will cook fast.
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Ingredients
Yield:4 to 6 servings
- 1 to 2garlic cloves (to taste), halved, green shoots removed
- Salt to taste
- 1anchovy fillet, rinsed (optional)
- 1tablespoon capers, rinsed and chopped
- ¼cup extra-virgin olive oil
- ¾cup (tightly packed) flat-leaf parsley leaves (25 grams)
- 2pounds cod
- Salt and freshly ground pepper to taste
- 2tablespoons extra-virgin olive oil
For the Salsa Verde
For the Fish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
249 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 27 grams protein; 401 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
Step
2
Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.
Tip
- Advance preparation: The salsa keeps well in the refrigerator for 3 or 4 days.
Ratings
5
out of 5
1,499
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Cooking Notes
Deborah VC
Simple and delicious. This sauce would go well with any fish.
Because I made a full recipe of salsa for only two portions of cod, I had enough salsa left over to dress a simple salad of fresh tomato, avocado and palm hearts. The next night, I used the remaining salsa in a tomato-based pasta sauce. Delicious!
Grazia
We cooked it today. The only change we did was to add a little bit of lemon juice to salsa to wake it up. Delicious. It's a keeper. We'll try the leftovers for lunch at room temperature tomorrow.
Randy
The salsa benefits from a squeeze of lemon for acidity and brightness; but if you add lemon juice to the salsa it will quickly bleach out the vibrant green to an unappetizing khaki.@Llyn McCoy's idea is best. Squeeze the lemon on the fish after cooking and then top with the sauce.I add arugula 50:50 with the parsley and increase the garlic & pepper. Use it on Fish, Shellfish, Chicken & Veg.If you blanch, shock & squeeze the greens, the salsa will keep refrigerated for weeks.
ajp
The cooking time may not be right for your piece of cod. It varies between 3 to 5 minutes per side.
Ms Nina G
Great recipe for the salsa verde to add to fish. I did it with salmon and left out the anchovy - it was fantastic!
Lloyd
Unexpectedly, this one got RAVE reviews from the hubs. For the fish: salt and pepper, bake at 400 for 3 minutes, broil for five. Squeeze lemon on after a minute of resting. For the salsa: I threw in about a teaspoon of anchovy paste, and then a teaspoon each of rice wine vinegar and champagne vinegar. Uh-may-zaaang!!!!
KaySat
I absolutely loved this dish. I prepared exactly as written. As stated before, the cooking time on the fish may vary. The salsa is very flavorful. Loved it!
cynthia
Awesome! Salsa was great; added lemon zest which addressed some of the others’ concerns w/o affecting color. Served w/ seared Barramundi served over a bed of wilted spinach and a layer of scalloped potatoes cooked in veggie broth.
Anne
Excellent with tilapia, the no-flavor fish with nice texture. Did a one- se.rving portion. Baked it at 400 degrees for 5 min. No need to pulverize the parsley & etc.
Llyn McCoy
This was an excellent recipe. I used cod loin and since I don't have a grill I baked the fish. Made the sauce as written but added a squirt of fresh lemon juice onto the fish before saucing it.
Virginia
What are you trying to replace in Step 2? The fork?
CKSprad
I made this recipe with red snapper. The real standout was the salsa verde. My French friend commented that it was very similar to the sauce her mother serves with escargot. I found that a nice glop of this sauce makes a good topper to homemade vegetable beef soup, along with a sprinkling of Parmesan cheese. It's similar to the sauce served with pistou soup. Definitely a keeper.
Crazy cat lady
I made this with swordfish and used the full amount of salsa for two of us. Delicious!!
Brad
Thanks for adding the weight of parsley - it’s hard to tell in many recipes how much fresh herb to use. I can pack a lot of parsley into a small space so the volume isn’t as helpful to understand what the right amount is. I wish everyone listed fresh herb ingredients by weight!
Valkyriemome
For the most part, when a recipe calls for parsley my husband and I substitute cilantro. For this, we used a half and half blend of cilantro and parsley. We also added a small dash of lime juice. It was perfect! Will make this again!
Sue
Combine this salsa verde with David Tanis's recipe for halibut with potatoes to make a complete meal. Squeezing lemon over the fish before pasting the salsa over the filet (as another commenter recommended) makes for a bright bite.
Wendy
Simple and delicious!
Val
Also added garlic scapes instead of garlic as they were in season.
SLScottXNY
1/2 teaspoon of anchovy paste = 1 anchovy filet
Claire
Yum! Doubled the batch and can’t wait to use on all sort of things - from eggs to my left over roasted broccolini to any red meat..
Jeff B
This was delicious with grilled swordfish, made the salsa verde per the recipe. Well, as close as I could for cabin cooking. Did not use anchovy as I didn't have any in the pantry. I also minced the parsley and garlic by hand to a fine chop, added the olive oil and capers. Agree with the comments on the lemon, and not adding it directly to the sauce (turns it brown). I grilled half a lemon, squeezed some over the fish and topped with the sauce. Every bite was a beautiful moment.
Feeding 5
Only added capers, not anchovies. Used half parsley, half cilantro. Added lemon house before serving
Feeding 5
Delicious! Followed suggestions and halved the cumin and coriander. Also added the salsa verde from grilled halibut recipe, NYTimes.
Amirissa
Was really goo, however, felt that the salt was a bit high salting fish both sides and salting the sauce.
Brij Agarwal
Haddock is a great substitute for Cod for this recipe. If you can get fresh Haddock with some skin, the grilling outcome is fantastic!
Ann
Made this using haddock instead of cod. AMAZING! Served with roasted fresh corn and sautéed squash. This recipe is a keeper!
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