560g-675g/1lb4oz-1lb8oz fillet of Norwegian cod
fresh chives to serve
For the Salsa Verde:
1 bunch of fresh parsley
a handful of basil leaves
a handful of mint leaves
4 tinned anchovy fillets
2 tbsp capers, rinsed, or thoroughly soaked if salted
2 cloves of garlic, roughly chopped
45g/1%26frac34;oz pitted green olives, roughly chopped
1-2 tbsp/30-60ml/1-2fl oz red or white wine vinegar
1 tbsp sugar
60g/2%26frac14;oz white bread, crusts removed, torn into slices
150-250ml/5-8%26frac14;fl oz extra virgin olive oil
salt and pepper
1. Slash the leaves from the bunch of parsley, drop them and all other ingredients (except for the oil and salt) into the processor. Process in short bursts until finely chopped. maintain the motor running and trickle in olive oil to make a thickish sauce. Taste and adjust the seasoning, as required. Pour into a bowl and set aside.
2. Set the oven to its highest setting. slice the cod thinly. Bhurry a heat proof dish with olive oil. Arrange the fish on lid, over lapping as little as possible. Bhurry with olive oil.
3. When ejustbody's gathered at the table, whizz the cod into the oven for three minutes, or until slices begin to turn opaque. Scatter a few chives over the naked whiteness, and serve quickly with cool relish on the side.
Orignal From: 3 minute Norwegian cod with salsa verde