Cod with parsley sauce and autumn vegetables. Today an easy recipe easy, that is prepared in three moves: the fish, the sauce and baked vegetables. Is’ a recipe really light but tasty, and easily customizable according to your taste: I used autumn vegetables like turnips, turnips, cauliflower and sweet potatoes, but you can use anything you like, the cooking method remains the same.
You can also leave the vegetables and prepare only the cod with salsa verde and accompany him to a mixed salad. The cod, of course already soaked, It is cooked for a few minutes in a pan with a little olive oil on the skin side, that becomes crunchy. To learn more about the cod, as it soaks and how to use in the kitchen, read my article COD’ And STOCKFISH: PROPERTY', DIFFERENCES AND USE IN THE KITCHEN.
The sauce accompanying the cod is a kind of green sauce with parsley, Capers, lemon and anchovies, all raw Smoothie. Vegetables cooked in oven in 20 minutes, just cut them into small pieces. If you like the cod try this recipe: I designed for my diet, Why can't punish the palate that much, otherwise the diet the wielder two days and then I'll eat the whole kitchen. I assure you that the cod with parsley sauce and autumn vegetables not penalize the taste. Indeed. At this point I suggest you simply have a look at all my RECIPES WITH COD’ and to the VIDEO RECIPE OF COD’ WITH TOMATO SAUCE, one of the most viewed ever, and I wish you good day.
BACCALA 'SAUCE WITH PARSLEYPrint This
- 800 grams of cod
- a bunch of parsley
- 2 anchovies in oil
- the juice of half a lemon
- salt and pepper, to taste
- extra virgin olive oil, to taste
- 40 grams pine nuts
- 1 large sweet potato
- 3 turnips
- 3 turnips
- 6 Broccoli Cauliflower
Preheat oven to 200 degrees, windy wash vegetables, Peel the potato and the two kinds of turnips and split at the top of the cauliflower. Cut into wedges turnips and sweet potato into thick slices, and cut in half every peak of cauliflower. Line a baking sheet with parchment paper, grease it with olive oil and arrange the vegetables (keep the turnips separated from other, because otherwise you will get only vegetables rose). Salt thoroughly, pepper, drizzle with oil and bake for 30 minutes or until the vegetables are cooked but still crispy.
Blend parsley (without the stems), the anchovies, pine nuts, by combining lemon juice and olive oil until you have a thick but not too smooth. Season with salt and set aside.
Cut the cod in portions, without removing the skin using tweezers but eliminating any bones. Pour a little oil on a grill or a frying pan in stone, warm up, Cook the cod skin side for 5-7 minutes or until the fish skin is not crisp, then cook for a minute on the other side.
Spread on the skin of the codfish parsley sauce, so they covered.
Serve the cod fillet parsnip vegetables harmoniously, and add a few drops of sauce. Topped with a drizzle of extra virgin olive oil and serve immediately. Bon appétit!
THE PAIRING: This is a recipe that combines the taste of cod to the savory vegetable vegetables and parsley. We want to suggest a Franciacorta Docg brut millesimato, produced with Chardonnay and Pinot Blanc from Tenuta Moraschi: fruity aromas and hints of yeast, with an elegant and balanced taste, with a very fine perlage and delicate.