Grilled Cod with Bitter Salad Leaves and Parsley Dressing

Name: Grilled Cod with Bitter Salad Leaves and Parsley Dressing
Yield: For 4 Persons
Ingredients: ½ lemon; 4 cod fillets, 100g (3½ oz) each; 1 sprig basil; 120ml (4fl oz/½ cup) olive oil; 100 g (3½ oz/5 cups lightly packed) flat-leaf parsley; a dash of Tabasco sauce; 4 tablespoons fish stock,; salt and black pepper; about 1 tablespoon olive oil; 1 clove garlic, chopped; 1 tablespoon pine nuts; a selection of bitter leaves including belgian endive, corn salad and frisée; 1 tablespoon lemon juice; 2 tomatoes, skinned, seeded and diced; 1 shallot, chopped

Preparation info

For
4
Persons

Difficulty
Easy

Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

About

This treatment suits any grilled white fish and, if money is no object, Dover sole fillets look elegant served this way. The dressing is similar to pesto, but with the addition of stock or wine and lemon juice. The result looks rather like avocado purée but acts as sauce for the fish and a dressing for the leaves.

Ingredients

4 cod fillets, 100g (3½ oz) each
about 1 tablespoon

Garnish
Salad
Pescatarian
Gluten-free

Method

To make the dressing, process all the ingredients in a blender (a food processor won’t do). It will form a thick purée and will set fairly solid if kept in the refrigerator.

Brush the fish fillets with olive oil, season lightly and grill or broil them. Combine the salad leaves and tomatoes and arrange them round the edges of the serving plates. Sprinkle with a few drops of olive oil and