Sauteed Lemon White Fish with Mediterranean Salsa Verde Recipe


fort lauderdale personal chef



Serves 4



1 clove of garlic, minced

¼ cup capers

¼ cup gherkins, drained and finely chopped

6 anchovy fillets in oil, finely chopped

2 bunches of fresh flat-leaf parsley, finely chopped

1 bunch of fresh basil, finely chopped

a bunch of fresh mint, finely chopped

1 tbsp Dijon mustard

1 ½ tbsp red wine vinegar

2 tbsp olive oil

½ tsp sea salt 

¼ tsp black pepper


4 new potatoes, peeled and cut into quarters if large

4 (5-6 oz) mild white fish fillets

sea salt and freshly ground black pepper

flour

1 head broccoli

1 tbsp olive oil

1 tbsp butter

1 lemon


In a bowl combine garlic, capers, gherkins, anchovies, parsley, basil and mint. Mix in the mustard and vinegar, then 3 good lugs of olive oil, adding more if needed to make a loose mixture. Balance the flavours with pepper and, if necessary, salt and a little more red wine vinegar.  Put your new potatoes into a large pan of salted, boiling water and cook for 12 minutes with the lid on.  Place flour in a large plate.  Season fish with salt and pepper. Place seasoned fish in flour, tapping off excess. Place broccoli in steam basket or heat proof colander.  Place on top of potato pot.  Steam for 4-5 minutes. Heat olive oil and butter in large skillet until butter is melted.  Add fish in one layer and cook for 3 minutes on one side.  Turn fillets over and cook another 2-3 minutes or fish is firm to the touch.  Remove fish and add lemon.  Stir to combine. Pour over potatoes.  Top fish with salsa.


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