Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Laraine Perri
Recipe by Cooking Light March 2010

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
2 servings (serving size: 1 fillet and about 2 tablespoons salsa verde)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

325 calories; fat 14.5g; saturated fat 2.1g; mono fat 8.3g; poly fat 3g; protein 45.7g; carbohydrates 1.1g; fiber 0.4g; cholesterol 71mg; iron 2.2mg; sodium 454mg; calcium 113mg.
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