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
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.
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 Jamesbeard.org