I love this recipe because it’s so versatile – serve it with toasted sourdough for brunch, with mash or colcannon potato cake for a hearty winter dinner or with a green salad for something more summery.
The salsa glas is a salsa verde made with Irish grown herbs and you can either make it in a blender or chop it by hand depending on what consistency you prefer. I like it chunky so do it by hand.
Ingredients (Serves 4)
900g of Cod
4 eggs
60mls of good quality Irish rapeseed oil 1 cup of basil leaves
1/2 cup of mint leaves
1 cup of parsley
2 heaped tablespoons of capers
4 drained anchovy fillets
1 minced clove of garlic
1 tablespoon of red wine vinegar
Method
Finely chop the garlic, capers, herbs and anchovies and put them into a bowl.
Add the vinegar and then stir the rapeseed oil in slowly until you achieve the desired consistency.
Season with black pepper and sea salt to your taste
Preheat the oven to 200c.
Place the fish in a shallow roasting pan and put a generous tablespoon of the salsa on each piece.
Roast for 18-20 minutes.
Serve with a soft-boiled egg (everyone has their preferred method!) and some uncooked salsa.
Words: Rachel Flynn
