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Cod with Potatoes and Salsa Verde Recipe
Ash Tyrrell

Cod with Potatoes and Salsa Verde Recipe

I recently made 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, creamy potatoes, and vibrant green sauce is simply irresistible
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 cod fillets about 150–180g each – use fresh cod for the best texture; frozen works but thaw completely and pat dry
  • 500 g baby potatoes – choose waxy potatoes as they hold their shape better
  • 3 tablespoons olive oil – extra virgin gives richer flavor
  • 1 garlic clove – finely minced for even distribution
  • 1 small bunch fresh parsley – the base of salsa verde; don’t substitute with dried
  • 1 tablespoon capers – adds tangy salty depth
  • 2 anchovy fillets – optional but highly recommended for umami flavor
  • 1 teaspoon Dijon mustard – helps emulsify the sauce
  • 1 tablespoon lemon juice – freshly squeezed brightens the dish
  • Salt and black pepper – season generously for balance

Method
 

  1. Start by washing and halving the baby potatoes so they cook evenly. Boil them in salted water until fork-tender, which usually takes about 15 minutes. Drain and set aside, allowing them to slightly cool while you prepare other components.
  2. Finely chop the parsley, garlic, capers, and anchovies until well combined. Mix them with olive oil, mustard, and lemon juice in a bowl to form a vibrant sauce. Taste and adjust seasoning, ensuring a balance of tangy, salty, and fresh flavors.Season the cod fillets with salt and pepper on both sides before cooking. Heat olive oil in a pan or preheat your oven, then cook the fish until it becomes opaque and flakes easily. Be careful not to overcook, as cod can dry out quickly.
  3. Toss the warm potatoes with a little olive oil and seasoning for extra flavor. Plate the cod over the potatoes and generously spoon the salsa verde on top. Let everything sit for a minute so the flavors meld together beautifully

Notes

  • I always pat the cod dry before cooking—it helps get a better texture
  • Don’t skip the anchovies; I was surprised how much depth they add
  • I like to slightly crush some potatoes for a rustic feel
  • Adding lemon zest along with juice gives an extra citrus punch
  • I prefer serving immediately while everything is warm and fresh