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Ingredients
Method
- 4 white fish fillets (barramundi or snapper, about 180g each)
- Olive oil, salt and pepper
- 1 bunch flat-leaf parsley
- 1 bunch basil
- 2 tbsp capers
- 1 garlic clove
- 2 tbsp red wine vinegar
- 6 tbsp extra virgin olive oil
- Season fish with oil, salt and pepper. Cook skin-side down in a hot pan for 4 mins until the skin is crispy and the fish is opaque almost all the way through. Flip and cook 2 more mins.
- Blitz parsley, basil, capers, garlic, vinegar and oil in a food processor until you have a rough, vibrant sauce. Season. Plate fish and spoon salsa verde generously over the top. Serve with lemon wedges.
- xxx
15 mins
4 serving
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