Fresh-Pressed Olive Oil Club

Spanish Cod with Celery Salsa Verde

Spanish Cod with Celery Salsa Verde

We often detect celery leaf–like flavors in the superior quality oils we deliver to your table, and were excited to find the following recipe. It uses celery leaves—often an afterthought—in a deliciously creative way.


For the salsa:

  • 1 small garlic clove, minced
  • Zest of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 cup chopped celery leaves
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped parsley
  • 1/3 cup extra virgin olive oil

For the cod:

  • 2 skinless cod fillets (6 to 8 ounces each)
  • Kosher salt and freshly ground
  • black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 lemon wedges, seeded


Step 1

Make the celery salsa verde: In a small bowl, combine the garlic, lemon zest, mustard, and salt. Stir in the celery leaves, mint, parsley, and 1/3 cup of olive oil. Taste for seasoning and adjust the salt as needed.

Step 2

Pat the fillets dry with a paper towel and season with salt and pepper on both sides. In a large skillet, warm the remaining olive oil over medium-high heat. Carefully lay the fillets in the hot oil and cook until the fish separates into opaque white flakes. Transfer to dinner plates. Finish with a squeeze of fresh lemon and a drizzle of the celery salsa verde.

Serves 2 — Recipe adapted from