italian salsa verde

Whenever I need to escape my backyard, I make this sauce.  It instantly evokes Italy, especially when spooned over Tuscan Grilled Skirt Steak (try it over this Creamy Polenta!). The sauce is made up of herbs, capers, garlic, shallots and anchovy.  Don’t be put off by the anchovy—it adds depth of flavor, but you won’t taste it. The sauce is also fabulous over fish, chicken, eggs, pasta and grain bowls (and I’ve been known to eat it straight with a spoon!). *This recipe is adapted from my book, The Food Processor Family Cookbook (Sonoma Press, 2016).

Italian Salsa Verde

garlic clove,

shallot

capers

anchovy fillet,

rosemary

thyme leaves

parsley

walnuts

red wine vinegar

Salt and black pepper

extra virgin olive oil

Plop the garlic and shallot into a mini food processor, and process until finely chopped. Scrape the sides.

Add the capers, anchovy, rosemary, thyme, parsley, walnuts and red wine vinegar.  Season with salt and pepper.  Process until finely chopped, scraping down the sides occasionally.

Add the olive oil and process until incorporated. Taste the sauce—it should be herby but bright. If you need to, add more vinegar, salt and/or pepper. Transfer the sauce to a bowl and let it sit at room temperature for at least 10 minutes (or up to 1 hour) to let the flavors meld.

Salsa verde is the perfect accompaniment to pan fried fish - delicious, fresh flavors.

Pan-fried sea bass with salsa verde

parsley (large)

anchovy (or 2 if bigger)

garlic (small)

Dijon mustard

lemon juice

pepper

olive oil

tbsp butter (a knob)

sea bass fillets

Remove the parsley leaves from the stalks. Put the parsley, anchovy fillets, capers and garlic on a chopping board and chop all together so that everything is cut up finely and starts to mix.

Transfer the mixture to a small bowl and add the mustard, lemon juice, a few grinds of pepper and the olive oil. Mix all together and refrigerate until ready to use (will keep a few hours well, a day or two not bad but not as bright colors).

Get a skillet/frying pan hot over a medium heat and add the butter.

Swirl the butter round a little so it covers all the pan then add the bass fillets, skin sound down.

Allow the fish to cook most of the way through - you will see it cook from the outside in.

When the fish is still a bit uncooked in the middle, carefully turn it over. Cook for a couple more minutes, turn back to skin side down for a minute then serve.

Stir the salsa and serve with the fish. Sides as you prefer but greens such as green beans and potatoes or salad work well.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1532291817/vgkeqvmobmfkcrhp1wi4.mp4

Pan fried sea bass with salsa verde is an easy, quick but delicious dish. Impressive enough for a special occasion but equally ideal for a quick mid-week dinner. The piquant herby sauce goes perfectly with the delicate fish.

Sea bass with salsa verde

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Top 2 italian salsa verde recipes from across the web

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Italian Salsa Verde

Pan-fried sea bass with salsa verde

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