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Cod With Gremolata, Capers and Sauteed Beet Greens
Kristi Rimkus
18 minutes
2 servings
BeginnerColorful beet greens are served with light baked cod and a zesty gremolata.
Total Steps
5
Ingredients
10
Tools Needed
4
Related Article
http://www.michellesrecipeplace.com/node/85Ingredients
- 8 ounces cod fillets
- 2 tablespoons lemon zest
- 1/4 cup minced parsley
- 2 tablespoons capers
- 2 cloves minced garlic
- 8 cups roughly chopped beet greens
- 1 clove minced garlic
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch pepper
Instructions
1
Step 1
Preheat oven to 350°F.
2
Step 2
In a small bowl, combine lemon zest, minced parsley, capers, and 2 cloves minced garlic to create the gremolata mixture.
3
Step 3
15-20 minutes
Sprinkle the cod fillets with salt and pepper. Wrap the seasoned cod in aluminum foil and bake until the cod just flakes in the center.
4
Step 4
3-4 minutes
While the cod is baking, heat olive oil in a large non-stick skillet over medium heat. Add beet greens and the remaining 1 clove of minced garlic. Season with salt and pepper, then sauté until the greens just wilt.
5
Step 5
Serve the baked cod with the sautéed beet greens and the lemon and caper mixture (gremolata).
Tools & Equipment
oven
small bowl
aluminum foil
large non-stick skillet