Grilled fish with salsa verde
Grilled fish is the perfect dish for a lazy day in with the whānau. Pickup your favourite white fish from your local, cook it up and serve with a simply superb salsa verde. Ready in 20 minutes or less.
Ingredients
Method
Ingredients
- 2 cloves garlic, minced
- 3 Tbsp capers, finely diced
- 2 anchovies, finely diced
- ½ cup fresh herbs, roughly chopped (we used parsley and basil)
- 3 Tbsp extra virgin olive oil
- 1 lemon
- 4 fillets white fish of your choice
Method
- To make the salsa verde, combine garlic, capers, anchovies, herbs, olive oil and the zest and juice of half the lemon in a small bowl. Stir to combine and set aside.
- Bring a drizzle of oil to medium-high heat in a large frying pan.
- Pat the fish dry with a paper towel and season with salt and pepper.
- Cook the fish for 3-4 minutes on each side or until golden brown and cooked through.
- Cut the remaining lemon into wedges. Serve the grilled fish with the salsa verde and lemon wedges.
Top tip: Plate this meal up sliced bread of your choice and an olive leafy green salad for a midweek meal.