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Roast cod with salsa verde
- olive oil
- 6 pieces of cod fillet (buy line-caught Pacific) or other firm white fish, about 175g each, skin on
- a small bunch of flat-leaf parsley leaves, from a small bunch
- 3 tbsp capers , rinsed and drained
- 1 garlic clove , crushed
- 1 tbsp Dijon mustard
- 125ml extra-virgin olive oil
Directions:View on BBC Good Food
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