Baked Fish with Salsa Verde

Featured Article, Food, Recipes
on May 6, 2013
Jessica Merchant

4 (6-ounce) tilapia fillets (or other favorite fish fillets)
1 teaspoon plus 1 1/2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
Freshly ground black pepper
1 1/2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley
1 tablespoon minced shallots
1 1/2 teaspoons capers, rinsed and chopped
1 small garlic clove garlic, minced
1 teaspoon lemon juice
1/2 teaspoon anchovy paste (optional)

1. Preheat oven to 375F.

2. Place fish in shallow baking dish, drizzle with 1 teaspoon oil and sprinkle with 1/4 teaspoon salt and pepper.

3. Bake fish 10 to 12 minutes, until it flakes easily with a fork.

4. To make salsa verde, combine remaining oil, parsley, shallots, capers, garlic, lemon juice and anchovy paste (if using) in a small bowl. Add remaining salt and pepper.

5. Place fish on serving dish and spoon salsa verde on top of each fillet.

Serves 4

—Recipe by Joyce Best, Sebring, Fla.

Nutritional facts per serving: 221 calories, 9g fat, 84mg cholesterol, 34g protein, 1g carbohydrates, 0g fiber, 412mg sodium

This recipe originally appeared as Baked Fish with Salsa Verde on