4 servings (serving size: 1 fillet and 1/4 cup sauce)
2 cups fresh parsley leaves
2 garlic cloves, peeled
1 tablespoon olive oil, divided
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 1/3 cups diced onion
1 garlic clove, minced
1 cup minced fresh parsley
3/4 cup dry white wine
4 (6-ounce) orange roughy or other firm white fish fillets
How to Make It
Place parsley leaves and 2 garlic cloves in a food processor; process until well-blended. Place mixture in a bowl; stir in 2 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Set aside parsley sauce.
Heat 1 teaspoon oil in a large skillet over medium heat. Add onion and minced garlic; cook 5 minutes. Stir in minced parsley and wine, and cook 3 minutes. Arrange fillets over parsley mixture in pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Add parsley sauce to pan; cook 1 minute or until thoroughly heated. Spoon sauce evenly over fish.
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