Grilled Fish With Salsa Verde

10 ingredients
4 steps

Ingredients

  • 1 bunch parsley, chopped
  • 1/2 cup dill, chopped
  • 1 None lemon, peel grated, plus 1/4 cup juice
  • 1/4 cup extra virgin olive oil
  • 1 tbsp gherkins, chopped
  • 2 tsp Dijon mustard
  • 1 clove garlic, chopped
  • 4 None snapper fillets, skin on (6 oz each)
  • 1 tbsp olive oil
  • None None Tomato salad, to serve

Directions

  1. 1
    For the salsa verde, process parsley, dill, lemon peel and juice, oil, gherkins, mustard and garlic in a food processor until almost smooth. Season to taste. Cover with plastic wrap and refrigerate until ready to serve.
  2. 2
    Score fish in 1/2 inch intervals. Brush with oil and season to taste.
  3. 3
    Heat a large nonstick skillet on high heat. Add fish to pan, skin side down, pressing down with a spatula to prevent curling. Cook 3-4 mins, until skin is crisp. Turn and cook 1-2 mins, until just cooked through.
  4. 4
    Top fish with salsa verde. Serve with tomato salad.

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