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Cod with Potatoes and Salsa Verde Recipe
Ben Carraoli

Cod with Potatoes and Salsa Verde Recipe

I recently tried this cod with potatoes and salsa verde recipe, and honestly, it felt like a restaurant-quality dish right at home. The combination of tender fish, crispy potatoes, and that vibrant green sauce completely won me over. I loved how simple ingredients came together to create something so fresh and flavorful.
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 cod fillets about 150–180g each – fresh cod works best for a flaky, tender texture
  • 500 g baby potatoes – choose small waxy potatoes for a creamy inside and crisp outside
  • 3 tablespoons olive oil – use extra virgin for richer flavor
  • 2 garlic cloves minced – fresh garlic enhances aroma significantly
  • 1 lemon zest and juice – adds brightness and balances richness
  • salt to taste – enhances all the natural flavors
  • black pepper to taste – freshly ground gives the best kick
  • 1 cup fresh parsley finely chopped – the base of salsa verde
  • 1 tablespoon capers – adds a tangy salty punch
  • 2 anchovy fillets optional – deepen the umami flavor
  • 1 tablespoon Dijon mustard – gives a slight sharpness
  • 3 tablespoons olive oil for salsa verde – helps bind the sauce smoothly

Method
 

  1. Start by washing and halving the baby potatoes so they cook evenly. Toss them with olive oil, salt, and pepper until well coated. Spread them out on a baking tray in a single layer for even roasting.
  2. Place the tray in a preheated oven at 200°C (400°F). Roast for about 25–30 minutes until they turn golden and crispy on the outside. Flip them halfway through for even browning.
  3. In a bowl, combine chopped parsley, capers, minced garlic, anchovies, mustard, and olive oil. Add lemon zest and juice, then mix until well combined. The sauce should be slightly chunky but well blended.
  4. Pat the cod fillets dry with paper towels to remove excess moisture. Season both sides with salt, pepper, and a little lemon zest. This helps the fish develop a better texture while cooking.
  5. Heat olive oil in a non-stick pan over medium heat. Cook the cod for about 3–4 minutes on each side until it turns opaque and flakes easily. Avoid overcooking to keep it tender.
  6. Once everything is ready, plate the roasted potatoes and place the cod fillet on top. Spoon the salsa verde generously over the fish. Serve immediately while everything is warm and fresh

Notes

  • I always pat the fish dry before cooking—it really helps get a better sear.
  • Don’t overcrowd the potatoes; I learned they won’t crisp properly if packed tightly.
  • I like to taste the salsa verde before serving and adjust lemon or salt as needed.
  • Using fresh herbs instead of dried ones makes a huge difference in flavor.
  • I sometimes drizzle a bit of extra olive oil on top before serving for richness.