How to make Farmdrop’s baked cod and potatoes with wild garlic salsa verde
Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy Baked cod and potatoes with wild garlic salsa verde 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. 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.
Discover Related
Steak frites with sauce Diane: A rich and indulgent French classic
Big flavours, small shopping list: 7-ingredient recipes you’ll love
Vlach fried pepper salad: A bold, vibrant taste of the Danube
Honey, miso and soy create an umami-rich marinade for rich, meaty salmon
Cheesy breakfast potatoes by Alex Hughes: A low-cal brunch favourite
Veganuary recipes: Five vibrant vegan recipes to brighten up January
James Martin’s lamb with Stilton gnocchi: A bold twist on a classic pairing
Rick Stein’s cheese, potato and spinach filo pie recipe
Rick Stein’s tattie scones with smoked salmon and beetroot
Three recipes to embrace game season and test your culinary mettle
Not sure what to make for dinner? Here are recipes to help you eat sustainably
Introducing our original grill seasoning L.A. Asada and michelada salt Salty Angeleno
A quick and easy summer recipe: Summer prawn and anchovy pappardelle
French recipes to bring a bit of joie de vivre to your summer
One tray summer: Three effortless traybakes to save time and reduce washing up
Pack this cheesy spinach corn quesadilla for your kid’s lunch
Danny Trejo’s taco recipes: From steak asada to vegan cauliflower