Fillet of cod with green sauce and baked kale


400 g fillet of cod 

salt and black pepper

1/2 lime

red onion, lime and spices to steam the fish if you don’t have a steamer or a rack for the pan.


Cut the cod to nice fillets, season, squeeze some lime juice over them and steam for a few minutes. 

If you have a steamer, or a rack to put into a pan, that’s awesome, but if you don’t that’s alright as well. I simply cut some red onion, lime and add to a pan as well as a splash of water and some spice. When it’s boiling place the cod fillets on top and steam the fish on low heat for a few minutes. It’s ready when the fish has turned white. 

Græn sósa


100 g olive oil

1/2 lime (the juice)

1-2 garlic cloves

small chunk of ginger – how big depends on how strong you like it to be

1 tbsp jalapeño

good handful of parsley 

good handful of basil

1 and 1/2 handful dill

salt and black pepper


Peel the ginger and garlic. Squeeze the juice from the lime. Put everything in a food processor or blender and pulse until smooth as silk.

Baked kale


1 bunch kale 

olive oil

salt and black pepper


Preheat the oven to 150-160°C.

Rinse the kale, cut out and discard the bottom thick part of all stems.

Add to a large bowl, toss with oil and season with salt and black pepper. I’ve sometimes used chilli powder as well. Arrange the kale on a baking tray and bake for about 12 minutes.

When out of the oven let it rest on a baking rack.

Pour some green sauce on a serving plate, then add the cod and crush some kale on top. You can serve salad as a side. Rice is also nice, quinoa, potatoes or grilled vegetable. Or whatever you fancy 🙂

Leftovers of the baked kale are really nice as a snack over the next days.

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