Ingredients
- 2 fillets of cod
- Coriander
- 3 garlic cloves
- 1 large jalapeño
- 1 lime
- Olive oil
- 1 shallot
- Swiss chard
- Butter
- 1 dried chilli or a pinch of chilli flakes
- Merchant Gourmet’s Spanish Style Grains
Instructions
- Take your cod and season on all sides with salt. Set these to one side whilst we make our salsa verde.
- Into a food processor, add in a bunch of coriander, 2 garlic cloves, 1 jalapeño and the juice of 1 lime. Blend to into a sauce with olive oil. Add in a finely diced shallot, and mix together. Taste for seasoning.
- To cook our cod, we need to first pat it down and dry it off as best we can. Then into your pan, add a drizzle of oil. Get it up to heat and then add in your cod, skin side down. We want to crisp that up first.
- As this fry’s, roughly chop your chard. Into a new pan add olive oil, a whole garlic clove and a dried chilli. When fragrant, add in your chard.
- Flip your cod and cook on the other side. Then add in a knob of butter and baste. We want to make sure we don’t over cook the fish. It won’t need long. When cooked, remove from the pan and let it rest.
- As it rests, add your rice to the pan with your chard and a splash of water. Cook for a couple minutes until the grains are fully heated through.
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Serve up your grains and chard onto the plate, top with your cod and spoon over the salsa verde. Finish with a drizzle of olive oil and maybe a slice of lime.
