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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Herb Roasted Sea Bass with Salsa Verde Recipe

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This recipe for Herb Roasted Sea Bass with Salsa Verde is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tbs. extra virgin olive oil
6 8 oz. sea bass fillets
2 tbs. fresh lemon juice
1 tbs. chapped fresh parsley
2 tsp. chopped fresh thyme
2 tsp. chopped fresh oregano

Salsa Verde:
1 c. extra virgin olive oil
1 c. chopped fresh parsley
1/2 c. chopped fresh chives
1/4 c. drained capers, chopped
1 cloves garlic, minced
1 tsp. chopped fresh thyme
1 tsp. chopped fresh oregano
1/2 tsp. chopped fresh rosemary
1/3 c. fresh lemon juice
Directions:
Directions:
Preheat oven to 450'. Lightly brush baking sheet with olive oil. Place fish fillets on baking sheet. Brush fish with olive oil; drizzle with lemon juice. Sprinkle fish with salt and pepper then herbs.

Salsa:
Mix all ingredients in medium bowl. Season with salt and pepper. Can be made 1 day ahead; chill.
Serve at room temperature.

Bake fish until just opaque in center, about 10 minutes. Transfer fish to plates. Spoon some Salsa Verde over fish. Pass remaining Salsa.

 

 

 

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