Whole fish with salsa verde

Recipe Type Food
Servings 8
Preparation Time Over 30 min
Total Time More than 1 hour
Occasions Issue 2016 Winter

This recipe for baked whole fish makes a great main course any time of year. Use whichever fish is freshest at your local fish monger or grocery store.

Ingredients Directions

Ingredients

1/ 2 bunch parsley, leaves picked, roughly chopped, stems reserved
1/ 2 bunch cilantro, leaves picked, roughly chopped, stems reserved
1/ 2 bunch mint, leaves picked, roughly chopped
3 cloves garlic
3 salted anchovy filets (bought in jar), finely chopped
3 tbsp red wine vinegar
1/4 cup capers
1 lemon, zest
1 cup olive oil
5 lb fresh fish such as perch, whole
2 tbsp olive oil
Pinch salt and pepper
1 lemon, sliced into thin wheels, seeds removed
Parsley stems
Cilantro stems

Directions

Start by making the Salsa Verde.

Place parsley, cilantro, mint, garlic, anchovies, red wine vinegar, capers, lemon zest and olive oil in a food processor and pulse a few times until the Salsa Verde has come together slightly but is still chunky.

Season to taste with salt and pepper.

Preheat oven to 400°F.

Rinse both the inside and outside of your fish and pat it completely dry with paper towel.

Rub the outside skin of the fish with olive oil and season both the inside and outside of the fish with salt and pepper.

Stuff the cavity with the lemon wedges and reserved herb stems, and place fish on a baking sheet lined with parchment paper.

Bake fish for about 30 minutes, or until the flesh is opaque.

Cooking times will vary depending on the size of the fish.

Remove from the oven and allow to cool for a few minutes.

Place on a platter and dress over fish once you are ready to serve.