Cod loin with olive-pistachio gremolata
Traditionally, it’s a zesty mix of parsley, lemon and garlic – the classic Italian topping that adds a fresh kick to any dish. 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 with a satisfying crunch. 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 before use.
Mix the green olives, pistachios, mint, parsley, garlic, olive oil, lemon, pepper, and salt with a mortar and pestle. Set aside.
Generously coat the skin side of the cod loin with oil and sprinkle with sea salt.
Heat 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 on the skin side. 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!
