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Panfried Fish With Salsa Verde


  • 4 Fillets Flat or part of a round Fish

  • 1 handful Parsley Leaf

  • 2 Cloves Garlic Crushed

  • 1 tablespoon Caper

  • 60 ml Olive Oil

  • Black pepper

  • 1 small Lemon grated zest and juice


  • 1.

    Put the parsley, lemon zest, garlic and capers into a food processor and whiz until it is all nice and finely chopped.

  • 2.

    Add the lemon juice and olive oil, add more oil if you want it a bit more runny.

  • 3.

    Check the seasoning, it might not need salt, as the capers can be salty.

  • 4.

    Dry the fish fillets on kitchen paper, heat a frying pan on a high heat (cast iron or non-stick - st.steel sticks) until smoking, add a dash of olive oil and throw in the fish fillets, turn when golden on one side, then cook again till golden on other side.

  • 5.

    As soon as the fish is cooked, pop it on a plate and drizzle some salsa verde on top


*Salsa verde also keeps in the fridge for weeks.
*Is also fab with pasta, but is excellent with a steak,or a lamb chop, or even a panfried chicken breast.

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