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Herb Roasted Sea Bass with Salsa Verde Recipe

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This recipe for Herb Roasted Sea Bass with Salsa Verde, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Joyce
Added: Wednesday, June 17, 2009


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

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.

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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