Susie’s Ninja Roasted Cod with Potatoes and Salsa Verde

This is based on an old Delia Smith recipe that I have adapted for the Ninja and in her words “delightfully different and makes a complete meal for two to three people with perhaps a simple green salad with a lemony dressing as an accompaniment”. Chunks of skinless cod fillet are good in this, but any firm, thick white fish could be used – chunks of monkfish tail would be a good alternative.

To begin this recipe you need to set to work preparing the salsa verde ingredients and have them lined up ready.

Crush the garlic with the salt using a pestle and mortar and when it becomes a puree, add all the prepared ingredients and whisk well to blend them thoroughly.

For the salsa verde
1 clove garlic, peeled and crushed
1 tsp sea salt
2 anchovy fillets, drained and chopped
1 tsp wholegrain mustard
1 tbs salted capers, rinsed, drained and roughly chopped
1 heaped tbs finely chopped fresh basil
1 heaped tsp finely chopped fresh parsley
2 tbs olive oil
1 1/2 tbs lemon juice
and finally add freshly milled black pepper to your taste

If you are using a Ninja Dual Zone Air frier, no need to preheat your oven 😉

The rest of the ingredients
1 lb (450 g) cod fillet
1 lb 4 oz (570 g) Desire potatoes
1 tbs olive oil
1 heaped tbs finely grated Parmesan (Parmigiano Reggiano)
salt and freshly milled black

Prepare the potatoes, put the kettle on, then peel and chop them into 1/4 inch (5 mm) slices. Place them in a shallow saucepan, then add salt and just enough boiling water to barely cover them. Simmer, with a lid, for 7-8 minutes they need to be almost cooked but not quite – then drain off the water and cover them with a cloth for 2-3 minutes to absorb the steam.

Prepare the fish, cut it into 11/2 inch (4 cm) chunks

Arrange half the potatoes over the base of the baking dish and season well

Arrange the cod over the potatoes, seasoning again.

Spoon the salsa Verde all over the fish

Arrange the rest of the potato slices over, overlapping them slightly. Then brush them lightly with the olive oil, season once more and sprinkle the cheese over.

Place the glass dishes into silicone baskets if you have them if not then place the glass dishes into each of the ninja draws, set the Ninja to roast and set the temperature to 180c and time to 17 mins. This should allow sufficient time for fish to be cooked and the potatoes golden brown.

Please always check that the fish is fully cooked

If your pieces are thicker it may need a little more cooking.

I always use a digital thermometer to make sure it is fully cooked, such a useful tool in the kitchen, hope you try this and enjoy it.


Leave a Reply

Your email address will not be published. Required fields are marked *