3TbspGhee or Extra Virgin Olive OilGhee is clarified butter.
2CupsCooked Pearl Couscous or Rice
For the Salsa Verde
1HandfulItalian Parsley Leaves
Squeeze of Lemon
1/3CupExtra Virgin Olive Oil
1/2CupCherry Tomatoes or Baby Heirloom TomatoesHalved or quartered.
1/2CupArtichoke HeartsGrilled or marinated, chopped.
Make the Salsa Verde
In a small food processor (or you can choose to chop ingredients by hand), add the Italian parsley, mint, garlic, anchovies, capers (reserve half a tablespoon for garnish), squeeze of lemon and olive oil. Pulse until you have a nice salsa consistency. Then season to taste with salt and pepper. It doesn't have to be pureed like a pesto, just nicely blended.
Season the Ling Cod with salt and pepper.
Heat a large skillet with ghee or olive oil over medium heat and when the oil is hot add the ling cod flesh side down. Let the ling cod cook until it's formed a crust or easily lifts off the pan. Flip to the skin side down and cook until the fish is done. As a rule, fish typically cooks 10 minutes for every inch of thickness. So if your fish is a thin filet, it may only require a few minutes on each side.
Once the fish is done, place some couscous or rice on plates or a platter and then place the fish over the couscous or rice. Drizzle with Spanish salsa verde and garnish with tomatoes, artichoke hearts and toasted pine nuts. Sprinkle with a few additional capers if desired and serve with additional lemon wedges. Serve immediately.