Flaky Buttered Cod with Parsley Cream Sauce, Herb Oil, and Chimichurri

Ingredients

• 20 g parsley (for herb oil)
• 10 g basil (for herb oil)
• 10 g coriander (for herb oil)
• 100 g spinach (for herb oil)
• 500 ml neutral oil (for herb oil)
• 2 shallots (finely sliced for parsley cream sauce)
• 2 g salt (for parsley cream sauce)
• 75 ml wine (for parsley cream sauce)
• 500 ml vegetable stock (for parsley cream sauce; ingredients unspecified)
• 300 ml double cream (for parsley cream sauce)
• 20 g parsley (for parsley cream sauce; pick the leaves from the stalks)
• 0.5 cup olive oil (for chimichurri)
• 2 tbsp red wine vinegar (for chimichurri)
• 0.5 cup parsley (finely chopped, for chimichurri)
• 3.5 cloves garlic (finely chopped or minced, for chimichurri; source gives 3–4 cloves)
• 1 tbsp red chilies (for chimichurri; alternatively 1 red chili, deseeded and finely chopped (about 1 tablespoon chopped chili))
• 0.75 tsp dried oregano (for chimichurri)
• 1 tsp coarse salt (level, for chimichurri)
• black pepper (to taste; about 1/2 teaspoon, for chimichurri)
• 1 tomato (for chimichurri; dice)
• 1 red onion (transcript says to chop for chimichurri; not listed in caption)
• garlic (transcript also mentions garlic in chimichurri; caption specifies 3–4 cloves, represented above)
• oil (a pinch for cooking the shallots; type and amount not specified in transcript)
• cod (amount and number of fillets not specified)
• salt (for seasoning cod; amount not specified)
• black pepper (for seasoning cod; amount not specified)
• 3 tbsp butter (for cod)

Steps

1. 1

   Wash the herbs for the herb oil. Combine the parsley, basil, coriander, spinach, and neutral oil.

2. 2

   Blitz the herb-and-oil mixture on high for 2 minutes, then let the green oil strain. The straining method and duration are not specified.

3. 3

   For the chimichurri, chop the tomato, coriander, parsley, red onion, and chili. The caption lists tomato, parsley, and chili but does not give a quantity for coriander or red onion; the transcript mentions both.

4. 4

   Mix the chopped chimichurri ingredients with the listed garlic, olive oil, red wine vinegar, and dried oregano. Season with a pinch of salt and pepper. The caption also specifies coarse salt and pepper to taste.

5. 5

   For the parsley cream sauce, heat a small amount of oil in a pan and add the finely sliced shallots.

6. 6

   Add the sauce's 2 g salt to the shallots to help prevent them from sticking, then let the shallots reduce. The transcript does not specify a duration or heat level.

7. 7

   Add the vegetable stock and double cream to the shallots. Simmer for 15 minutes.

8. 8

   Add the parsley leaves to the sauce. The source does not state whether to blend or strain the sauce after adding the parsley.

9. 9

   Season the cod with salt and pepper. The source does not give a quantity of cod, seasoning amounts, or a cooking method for the fillet.

10. 10

    Cook the cod with the 3 tablespoons of butter; the source does not specify the cooking technique, temperature, or duration.

11. 11

    Serve the cod on the creamy parsley sauce and garnish with herb oil and chimichurri, as described in the post.

Notes

The caption supplies ingredient quantities but no cod amount or cod-cooking instructions. The transcript says the sauce is reduced and mentions 75 ml wine from the caption, but does not specify when to add it; wine is therefore listed but its use in the steps is uncertain. Transcript also mentions pistachios during sauce preparation, but the caption has no pistachios and gives no amount, so they are omitted. Do not infer the missing cod cooking method or sauce assembly details.

Nutrition per serving

• main
• date night
• seafood
• fish
• European-inspired
• herb oil
• chimichurri
• cream sauce