Roasted Cod Fillets with Nettles, Parsley and Lemon

Serves 4-6

Roasted cod combined with fresh nettles, parsley and lemon give off a rustic texture and a delicious flavor.

Ingredients

4 cod fillets, about 3-4 ounces each

1/2 cup fresh nettle leaves

1/2 cup fresh parsley leaves, coarsely chopped

4 cloves garlic, chopped

Juice and zest of 1 lemon

1/2 cup extra-virgin olive oil, plus additional for roasting

4 sprigs rosemary

Sea salt and freshly ground black pepper

Instructions

Making sure to wear a pair of gloves, remove the nettle leaves from the stems.  Wash, drain, dry, and coarsely chop.  In a medium bowl, combine the nettles, parsley, garlic, lemon juice, zest, and olive oil.  Season with salt and pepper.  Set aside.

Season both sides of the cod fillets with salt and pepper.  Place the fillets in a roasting pan.  Arrange the rosemary sprigs on top of the cod and drizzle with a little olive oil.  Roast for about 8-10 minutes, until cooked through, but not overcooked.  Remove from the oven and discard the rosemary sprigs.

Place the cod on individual plates and top with the sauce.  Serve immediately.