Green Sauce for fish
A simple fish is perfect for hot weather. And it’s perfect with this yummy green sauce. Find the Pan Seared Fish here, and serve it with this fabulous Roasted Potato Salad.
Green Sauce for fish
Can be prepared 4 hours in advance of using
1 tablespoon (15 milliliters) capers in juice
1 tablespoon (15 milliliters) fresh parsley
1 tablespoon (15 milliliters) fresh basil
1 clove fresh garlic
½ of fresh lemon, zest and juice
¼ teaspoon ( 1.25 milliliters) salt
¼ teaspoon ( 1.25 milliliters) red pepper flakes
2 tablespoons (30 milliliters) olive oil, or more to taste
Directions
Place everything except olive oil in a mini food processor and pulse on and off. Add olive oil and pulse to blend. Set aside.
Use a dollop of sauce when fish is served.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
