do you ever buy parsley for a recipe only to use less than 1/4 of the bunch? don't let that bunch of parsley wilt away and go to waste in your fridge! make this sauce to serve with your favorite fish! it's simple, it's fresh, it's delightful, it's delicious! it's also oh-so-EASY. i promise.i used tilapia which is great because it's relatively inexpensive, not fishy, soft and flaky yet strong enough that it doesn't fall apart in your skillet. i've also made this w/ salmon and it goes well together too.
fish w/ lemon parsley sauce
serves 4-6
6-8 filets of tilapia (mine were small - medium)
1 tablespoon olive oil
1 tablespoon butter
fleur de sel & freshly cracked pepper
lemon parsley sauce - recipe below
lightly season fish filets with fleur de sel and pepper.
in a large skillet, heat the olive and butter. when the butter melts and starts to foam, add the fish. cook each side until nicely golden brown. approx. 3-4 mins per side.
serve with parsley lemon sauce (recipe below).
parlsey lemon sauce
zest of one lemon, preferably meyer, grated
juice of one lemon, preferably meyer
1/2 cup packed parsley leaves
3 cloves garlic, smashed
1/2 teaspoon fleur de sel
couple dashes of freshly cracked pepper
1/2 cup extra virgin olive oil
put the first 6 ingredients in a blender and blend just until almost smooth. add the olive oil in 3 batches, pulsing a little in between each batch. you can of course use a food processor and drizzle in the evoo while blending.
bon appétit~!
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Pretty photos! Looks great.
ReplyDeleteThis looks lovely, clean and fresh. Great photos too!
ReplyDeleteM
hi. i have a bunch of cilantro at home that will most likely go to waste. can i replace the parsley with cilantro? if so, what proteins do you recommend? would tilapia or salmon still work?
ReplyDeletecilantro is such a different tasting herb than parsley, i can't vouch for it being good. but since cilantro is much more pungent than parsley, i'd definitely use less.
ReplyDeleteThis looks so tasty! I think cilantro would definitely work, as long as you like the taste of cilantro. I would just sub lime for the lemon.
ReplyDeleteI always end up with too much parsley in the fridge, too! This looks great!
ReplyDeleteI made this tonight for my parents--they loved it! Thanks for the recipe.
ReplyDeletenot bad to double and serve w fish and angel hair.
ReplyDeleteum hello. i made this last night and it was KILLER!! i want to put this sauce and everythign! anddddd tilapia is my new favorite fish!
ReplyDeleteHi there,
ReplyDeleteYour blog is amazing, helping me with ideas for my weekly menus :)
I made the sour cream banana pancakes just now for breakfast. They are delicious! The amount in your recipe made eight pancakes. We couldn't finish them though, they are very rich and fulfilling which is one of the things I loved most about them.
I'm using this parsley lemon sauce today with the baked Nile Perch I'm making. I'll let you know how we all like it :)
Thanks a lot!
thank you, everyone for your kind comments!
ReplyDeletearielle - so glad your parents enjoyed it!
yasmine - so happy our blog is helpful! yes, please let us know how your fish turned out!
I Love the recipe that contain lemon juice, the taste is really wonderful and delicious. this is my favorite fruit and i enjoy preparing recipes. My boyfriend always enjoy all my recipe. He is really happy.
ReplyDeleteActually I was looking for information how to buy viagra by internet and I saw this blog, so I prefered to read about it.
Wonderful recipe. Very good presentation.
ReplyDeleteHi, Thx for this. We are in France now, so this is perfect but what happens w/o the food processor or blender? can it be made by hand with a fork or whisk?
ReplyDelete