Cod skewers with orange salsa verde
Prep time: 50 minsTotal time: 
Cod skewers with orange salsa verde
Friends coming over? Serve these juicy fish skewers on a sharing platter and let everyone dig in. You can make the salsa verde and tzatziki the day before
Prep time: 50 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 2 x 300g packs Fish Said Fred Big Cod Fillets
- 1½ tbsp olive oil
- 4 Greek-style flatbreads
- 60g radishes, sliced
- 1 orange, cut into wedges
For the salsa verde
- 1 x 30g pack flat-leaf parsley, leaves and stalks roughly chopped
- 40g capers
- 1 small garlic clove
- 1 tsp dijon mustard
- 1 tbsp sherry vinegar
- 2 tbsp olive oil
- juice of 1 orange
For the tzatziki
- 1 cucumber
- 300g natural yogurt
- ½ x 20g pack dill, roughly chopped, plus extra to serve
- 1 garlic clove, crushed
- 1 tbsp olive oil
Step by step
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Put all the ingredients for the salsa verde in a blender or small food processor. Blend to a pesto-like consistency, season to taste and set aside.
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For the tzatziki, coarsely grate the cucumber, then transfer to a clean tea towel with a pinch of salt. Wring out the tea towel to squeeze out the excess liquid. Return the cucumber to a bowl and add the yogurt, dill, garlic and olive oil. Season to taste and set aside.
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Preheat the grill to high. Pat the cod dry with kitchen paper and cut into 3cm cubes. Season generously and thread the cubes onto metal skewers (or pre-soaked bamboo skewers). Place them on a foil-lined baking tray, brush with the olive oil and grill for 3 minutes on each side or until opaque and cooked through.
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Lightly sprinkle the flatbreads with water and place under the grill for 2 minutes, turning halfway through.
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Serve the flatbreads, skewers, salsa verde and tzatziki at the table. Scatter over the radishes and dill, then add orange wedges for squeezing over. Let everyone dig in.
