Prep Time
30 Mins
Yield
2 servings (serving size: 1 fillet and about 2 tablespoons salsa verde)

The robust salsa is a dominant presence on the plate. Sweet and mellow roasted fennel makes a particularly fitting side.

How to Make It

Step 1

Combine 1 tablespoon oil, 1/8 teaspoon pepper, parsley, and next 6 ingredients (through anchovy paste) in a small bowl, tossing well; set aside.

Step 2

Heat a large nonstick skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Sprinkle fish fillets evenly with salt and remaining 1/8 teaspoon black pepper. Add fish fillets to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with salsa verde.

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