Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Gardening       Cooking Schools       Gourmet Tours       Food Festivals

 You are here > Home > Recipes >

Seafood RecipesFish Recipes pg 1COD FISH RECIPES >>>> >  White Fish, Green Sauce



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




FREE Food & Beverage Publications
An extensive selection of free magazines, and other publications. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.


Chef with red wine glass



The Earthbound Cook
by Myra Goodman

This green sauce is an Italian-inspired combination of herbs, capers, and anchovies that resembles pesto in color. However, it's much lighter in texture and far less caloric than pesto, with a very clean, bright taste. It looks ordinary enough but it packs an astonishing amount of flavor, transforming any dish it encounters. You can adjust the ingredients to suit your taste—more or less of the anchovies, garlic, and capers. I love its versatility. Here I've used it as a topping for Pacific cod, a white-fleshed fish that has a mild flavor and a firm flake. Although the Atlantic cod is now seriously depleted through overfishing, its U.S.-caught Pacific cousin is relatively abundant in Alaskan waters and is your most sustainable choice. The green herb sauce is terrific with other lean white fish, such as catfish, halibut, striped bass, or white sea bass. I also like it tossed with hot pasta for a quick and simple side dish.
Serves 4


    Green Sauce:
    • 3 cups lightly packed fresh basil leaves
    • 3 cups lightly packed fresh flat-leaf parsley leaves
    • 5 canned anchovy fillets
    • 2 tablespoons small capers, rinsed
    • 1 medium-size garlic clove, peeled
    • 1 tablespoon fresh lemon juice
    • 4 to 5 tablespoons extra-virgin olive oil
    • Salt and freshly ground black pepper

    • 1 tablespoon extra-virgin olive oil
    • 4 skinless Pacific cod fillets (about 6 ounces each)
    • Lemon wedges, for serving


1. Prepare the sauce: Place the basil, parsley, anchovies, capers, garlic, and lemon juice in a blender or food processor and process until the mixture forms a coarse puree, stopping to scrape down the sides of the bowl once or twice.

2. With the machine running, slowly add the olive oil to make a smooth puree. Season with salt and pepper to taste. (The sauce can be refrigerated, covered, for up to 5 days or frozen for up to 3 months.)

3. Position a rack in the middle of the oven and preheat the oven to 450°F.

4. Prepare the fish: Add the olive oil to an ovenproof skillet (preferably cast-iron). Arrange the fish fillets in the skillet so that they are not touching. Spread a generous amount of Green Sauce over each fillet.

5. Roast until the fish is just cooked through, 8 to 10 minutes. Serve hot, with lemon wedges alongside.


                    RELATED RECIPES

COD FISH RECIPES >>>>       White Fish, Green Sauce       Baked Cod Or Halibut (1875)       Baked Cod, Julienned Veges       Boston Baked Scrod (Cod)       Cod, Early Fall Vegetables       Cod with Grapefruit       Cod w/Mustard Tarragon Crust       Cod in Tangy Mint Sauce       Cod w/Tarragon Bread Crumbs       Colonial Codfish Pie (1913)       Fennel Stuffed Cod       Fish Fillets with Mango Salsa       Horseradish Crusted Cod       Poached Cod In Tomato Broth       Provencal Cod Fish       Roasted Cod w/Olive Tapenade       Salt Cod Fritters       Simple (Cod) Fish Taco


Home       About & Contact       Recipes Index       Kitchen Tips       Cooking Contests       Other Links


Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.












Popular Pages

Cooking Basics
Baking and Pastry
Recipe Videos
World Cuisine
Local Food Festivals


Click here to buy posters at Allposters!
Click here to buy posters at Allposters!




Culinary Posters and Food Art