Cod Braised in Salsa Verde
0 - 2
PersonalPoints™ per serving
We let the blender do all the work in this salsa verde bursting with the usual tart and herby suspects. There’s lots of sauce; serve with rice to soak up every last drop! Use those cilantro stems! Unless they’re particularly thick and woody, you can blend them along with the leaves. The same goes for parsley.
1 pound(s), husked and halved
1½ cup(s), (stems and leaves)
1 cup(s), leaves, chopped
Uncooked Atlantic cod
20 oz, 4 (5-oz) fillets
- In a blender, combine the tomatillos, 1½ cups cilantro, onion, garlic, salt, and ¼ cup water and blend until smooth. Transfer the sauce to a large skillet and bring to a boil over medium heat. Reduce heat and simmer the sauce for 3 minutes.
- Add the fish to the skillet. Cover and simmer until the fish is just opaque in the centers, about 10 minutes.
- Transfer the fish to 4 serving plates. Stir the remaining chopped cilantro into the sauce in the pan. Spoon the sauce over the fish.
- Serving size: 1 fillet and 6 tbsp sauce