I’ve always felt that good food should be fresh and simple – ingredients from the earth lovingly combined to create pleasure for the palate and nourishment for the body. Ling Cod with Summer Salsa Verde is a perfect example.
I am constantly reminding my family (often upon deaf ears because they hear this so often) “eat from the earth and all will be well”. My gentle reminder that eating from the earth as opposed to pre-packaged processed foods or take-out will help heal our bodies, keep us healthy, make our skin glow, clear our fog brain (most the time) and give us energy. This doesn’t mean that the local barbecue take-out on a Friday night isn’t fun on occasion or that going for afternoon sushi isn’t a treat… I’m not a total food Grinch. 😉 I do love my weekend local IPA and Pacific Northwest fish and chips; although I usually spring for fish and salad.
At home however, I adore the pure clean flavors of whole foods, often combined with a few indulgent gourmet ingredients like truffle salt, truffle oil, white anchovies or Italian capers; a little special ingredient to dress up my earthy cuisine. I can’t help it, I think it’s the chef in me always trying to make an appearance.
I’ve dressed up this Ling Cod with a Summer Spanish Salsa Verde that is brimming with not only fresh ingredients but a few of those indulgent ingredients like marinated artichokes and Italian capers. Tossed into the dish are summer tomatoes, fresh lemon and toasted pine nuts all so beautifully placed over pearled couscous that has been cooked in an herby vegetable broth.
Typically, Ling Cod isn’t my favorite seafood because it’s a bit stronger in flavor than true cod and requires just the right ingredients to compliment the fish, like the bold flavors of a Spanish Salsa Verde. Which is why you most often find ling cod beer battered or crusted in Panko and parmesan. These preparations are also delicious but for the summer months I wanted to pair this popular Pacific cod with fresh ingredients that felt light and seasonal. The end result almost feels a little festive!
If you can’t find ling cod where you live, not to worry, this recipe can be prepared with any white fish you love to eat or is local to your region. If you’re gluten-free, this dish would be lovely over brown or white rice, buckwheat or even quinoa. If you use quinoa, be sure to cook it in vegetable broth and add some fresh herbs to elevate the flavor. I’ve also used Einkorn berries, which is extremely low in gluten and is tolerated well by most gluten intolerant individuals like my youngest gal. It’s also nutty in flavor and so delicious with this recipe. You can find my favorite Einkorn berries HERE.
Wishing you a delicious summer season filled with fun, family, adventure and loads of love!
- 1 1/2lbs Ling Cod or other white fish, cut into 3-4 pieces
- 2-3 tablespoons Ghee or extra virgin olive oil
- Salt and pepper
- one good handful of Italian parsley leaves
- 6-8 fresh mint leaves (optional, but I do love a little fresh mint in this salsa verde)
- 1 clove of garlic (medium size)
- 2 anchovies
- 1 tablespoon capers, drained
- Squeeze of lemon
- 1/3 cup your best extra virgin olive oil
- Handful cherry tomatoes or baby heirloom tomatoes, halved or quartered
- Handful artichoke hearts, grilled artichoke hearts or marinated artichoke hearts, chopped
- 1/4 cup toasted pine nuts (or more if you love pine nuts)
- Additional teaspoon or two of capers for garnish
- 2-4 cups cooked pearled couscous or rice
In a small food processor or you can always chop ingredients by hand, add the Italian parsley, mint, garlic, anchovies, capers, squeeze of lemon and olive oil. Pulse until you have a nice salsa consistency. Then season to taste with salt and pepper. It doesn't have to be pureed like a pesto, just nicely blended.
If you decide to chop all ingredients by hand (which is a traditional method), finely chop the parsley, mint, garlic, anchovies and capers. Add them to a bowl and mix them with the lemon juice and olive oil. Season to taste with salt and pepper. Either method is delicious.
Season the ling cod with salt and pepper and any other fish seasoning you like. We have a local spice shop in Portland that blends the most amazing fish seasoning, so I often use my fish seasoning blend.
Heat a large skillet with ghee or olive oil over medium heat and when the oil is hot add the ling cod flesh side down. Let the ling cod cook until it's formed a crust or easily lifts off the pan. Flip to the skin side down and cook until the fish is done. As a rule, fish typically cooks 10 minutes for every inch of thickness. So if your fish is a thin filet, it may only require a few minutes on each side.
Once the fish is done, place some couscous or rice on plates or a platter and then place the fish over the couscous or rice. Drizzle with Spanish salsa verde and garnish with tomatoes, artichoke hearts and toasted pine nuts. Sprinkle with a few additional capers if desired and serve with additional lemon wedges. Serve immediately.
This Spanish Salsa Verde recipe can easily be doubled or ingredients adjusted to your tastes.