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Salsa verde braised fish

Salsa verde braised fish

0
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
We let the blender do all the work in this salsa verde bursting with the usual tart and herby suspects. Try serving with brown rice, quinoa or couscous on the side to soak up every last drop of the delicious sauce.

Ingredients

Canned tomatillos (green tomatoes), drained

1 790g can

Fresh coriander

2 cup(s), (1½ cups stems and leaves, plus ½ cup chopped leaves)

Brown onion

¼ medium, chopped

Garlic

2 clove(s), chopped

Skinless white fish, raw

4 fillet(s), (4 x 150g thick fillets)

Lemon(s)

1 medium, cut into wedges, to serve

Instructions

  1. To make salsa verde sauce, blend tomatillos, 1½ cups coriander stems and leaves, onion, garlic and ½ teaspoon salt in a blender until smooth. Transfer sauce to a large frying pan and bring to the boil over medium heat. Reduce heat and simmer for 3 minutes.
  2. . Add fish to the sauce, cover and simmer for 10-15 minutes, until fish is just cooked through.
  3. Transfer fish to 4 serving plates. Stir extra coriander into the sauce and season with salt. Spoon sauce over fish and squeeze lemon wedges over top.

Notes

INGREDIENT TIP: Canned tomatillos are available from some greengrocers and continental delicatessens. Try snapper, barramundi or ling with this recipe.

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