My bro Joe visited for a few days last week. And that means fun in the kitchen.
I asked him if we could make something healthy, and he came up with this great dinner. For ingredients, I took him to the fish monger and then to Gourmet Garage – he was blown away at the quality, variety and prices. It’s always so much fun to shop for dinner with Joe – everything’s an adventure.
Serve this with a nice crusty baguette, if you have any left after dipping it into the Salsa Verde while cooking the rest of the dinner.
Baked Chilean Sea Bass with Salsa Verde -Serves 4
1.75 lbs Chilean Sea Bass
Salsa Verde (recipe follows)
Lentils with onions and garlic (Recipe follows)
Take Chilean Sea Bass, score and rub with olive oil, salt and pepper, and fresh chopped herbs (basil, mint and parsley). Roast at 400 degrees F till done. To serve, take a bed of lentils put in middle of plate. Put fish on top, then a dallop of salsa verde. Serve with a green salad and more salsa verde on the side.
Salsa Verde
Adapted by Joe from Jamie Oliver
Always make more than you think you need, because everyone will start dipping their bread into it and you won’t have any left. If you do have some leftover, use it the next day as base for pasta. Get a penne or curly ribbed pasta, then take the leftover salsa verde and add some olive oil and tomatoes, toss with the pasta and enjoy!
Big handful of the following – Basil, Mint, Flat Leaf Parsly
12-15 small cornichons
3 or more good size cloves garlic
glug of rice wine vinegar
1 tbsp Dijon mustard
cracked pepper
4 anchove fillets
8 glugs olive oil
squirt of lemon juice
Lentils
1 lb bag lentils
1 onion chopped small
2 cloves garlic
2 anchovies
2 tbsp olive oil
little pat butter
Yum. Sound like a great dinner.
Sounds yummy!
I like salsa verde a lot – I may have to try this recipe!