Roasted Fish with Green Sauce

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Makes: 12  servings Prep 15 mins Stand 15 mins Roast 450°F 30 mins

Ingredients

  • 2 whole red snapper, sea bass, or sea trout (3 to 4 lbs. each), cleaned
  • 2 teaspoons  chopped fresh rosemary, divided
  • Salt
  • Freshly ground black pepper
  • 1 lemon, sliced thin
  • 2 tablespoons  olive oil
  • Fresh rosemary sprigs and lemon slices, for garnish
  • 2 cups  fresh flat-leaf parsley
  • 1/4 cup  drained capers
  • 1 teaspoon  Dijon mustard
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  freshly ground black pepper
  • 3/4 cup  olive oil

Directions

1. Line jelly-roll pan with foil. Place fish on foil; sprinkle each cavity with 1/2 teaspoon of the rosemary and sprinkle lightly with salt and pepper. Place several lemon slices in each cavity. Rub remaining 1-1/2 teaspoons rosemary over fish. Cover; refrigerate up to 8 hours.

2. Heat oven to 450 degree F. Remove fish from refrigerator; let stand 15 minutes. Drizzle with olive oil. Roast 30 minutes or until fish flakes easily with a fork. Transfer to serving platter; garnish with rosemary sprigs and lemon slices, if desired.

Make Green Sauce::

3. Meanwhile, chop parsley and capers in food processor. Add mustard, the 1/4 teaspoon salt, and the 1/8 teaspoon pepper; pulse. With machine on, gradually add oil through feed tube until just blended. Serve with fish. Makes 12 servings.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)215,
  • Fat, total(g)8,
  • chol.(mg)60,
  • pro.(g)33,
  • sodium(mg)137,
  • Percent Daily Values are based on a 2,000 calorie diet
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