Cod loin with olive-pistachio gremolata
Traditionally, the classic Italian topping that adds a fresh kick to any dish is a zesty mix of parsley, lemon and garlic But of course, we’ve given it our own twist. With green olives, pistachios, mint, parsley, garlic, lemon and a splash of olive oil, our gremolata packs even more punch. Salty, fresh, herby and satisfyingly crunchy. The perfect topping for our pan-seared cod loin.
Delicious with potatoes or rice!
Remove the cod loin from its packaging and let it rest for 5 minutes.
With a mortar and pestle, mix the green olives, pistachios, mint, parsley, garlic, olive oil, lemon, pepper, and salt. Set aside.
Generously coat the skin of the cod loin with oil and sprinkle with sea salt.
Warm olive oil in a pan over medium heat. Once the pan is hot, place the fish skin-side down. Cook for 3 to 4 minutes. Carefully flip the fish and cook the other side for another 1–2 minutes.
Serve the fish on a plate and spoon the gremolata over the top. Enjoy!
