Introducing Baked Fish with Salsa Verde. This easy-to-prepare dish is not only healthy but also incredibly delicious. The parsley sauce, enriched with capers and garlic, adds a burst of flavor to the white flaky fish. Inspired by a recipe from the New York Times and adapted by Martha Rose Shulman, I have made a few adjustments to make it even more satisfying. Get ready to embark on a culinary journey that will leave your taste buds craving for more.

Baked Fish with Salsa Verde Recipe

Ingredients

For the Salsa Verde

2 garlic cloves, chopped
1 tbsp capers, chopped
2 tbsp olive oil
3/4 cup flat leaf parsley leaves
1/2 lemon

For the Fish

2 filets white fish I used Barramundi fish from Costco

Instructions

For the Salsa verde:

Combine garlic and capers in a mini food processor, pulse to a paste.
Add olive oil and parsley and blend to a puree.
Season with salt and pepper to taste.

For the Fish:

Season the fish with salt and pepper.
Bake at 400 degrees for 3 minutes.
Then broil the fish for 5 minutes.
Squeeze lemon on the fish after a minute of resting.
Top the fish with salsa verde and enjoy!

Notes

Serve with your favorite vegetables!

I used juicy heirloom tomatoes to complement the fish for a delightful and tasty dinner.

Here’s the Barramundi Fish that I bought from Costco that is individually vacuum packed that’s convenient to use anytime.

Nutrition

This recipe was adapted by the New York Times Cooking.

You may also like the Air Fryer Salmon Recipe.

Baked Fish with Salsa Verde