Roasted Fish With Green Sauce

PUBLISHED ON: 11.10.2012

I am not a fish lover (head hanging low, sigh) Worse, I was born and raised in South Florida where seafood is fresh and abundant.  Even worse, I like tuna fish sandwiches.   
Recognizing that I have missed out on an entire culinary experience I do my best in my middle-age to  say yes to opportunities to enjoy seafood.  I admit some experiences are better than others.  
My husband and I bellied up and prepared a real fish entrée at home.  Our motivation?  Our Spanish student that we are hosting this year.  Unlike his American host family, his family food culture is focused on seafood, and he has been missing it at our house.  In an effort to rectify the situation,  I sought advice from his mother, gathered a few friends, and fish was served.
We selected a variety of corvina.  This fish had a large flaked flesh which is pinkish when raw but cooks up white.  The flesh resembles snapper.  In South America Corvina is regarded as a prime table fish and is very popular for ceviche.

We did not follow the recipe exactly (No surprise there).  Instead of pan roasting, we grilled the fish with excellent results.  The corvina had a rich buttery taste, which was a genuine surprise for me.  The green sauce? That was just icing on the fish (laugh).

Roasted Fish with Green Sauce
Serves 12

2- (3-4 pounds each) red snapper, sea bass, sea trout or other preferred fish filets
2 teaspoons chopped fresh rosemary, divided
Freshly ground black pepper
1 lemon, sliced thin
2 tablespoons olive oil
Fresh rosemary sprigs and lemon slices for garnish
2 cups flat-leaf parsley
1/4 cup drained capers
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup olive oil
1. Line jelly-roll pan with foil.  Place fish on foil; sprinkle with 1/2 teaspoon of the rosemary and sprinkle lightly with salt and pepper.   Place several lemon slices on top of filets.  Rub remaining 1-1/2 teaspoons rosemary over fish.  Cover; refrigerate up to 8-hours.
2.  Heat oven to 450 degrees F.  Remove fish from refrigerator; let stand 15 minutes.  Drizzle with olive oil.  Roast 30 minutes or until fish flakes easily with a fork.  Transfer to serving platter; garnish with rosemary sprigs and lemons slices, if desired.
3.  Make Green Sauce: meanwhile chop parsley and capers in a food processor.  Add mustard, the 1/4 teaspoon salt, and the 1/8 teaspoon pepper, pulse.  With machine on, gradually add oil through teh feed tube until just blended.  Serve with Fish.

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