White fish, green sauce – healthy and super-tasty. And the title rhymes, which is another plus point. This would work with any white fish although a nice flatfish seems to lend itself well; plaice is more on a budget or use turbot if you are feeling wealthy.
This is more of a ‘sauce vierge’ but not quite the classic version, which is not usually made with dill but surely we can mix and match a bit with the herbs? It is really just a blended mix of herbs, olive oil and vinegar so try with a few combinations and see how you get on. This was with big handfuls of parsley, dill and white wine vinegar along with garlic and shallot. No tomatoes in this one.
This dish was served with Italian ‘Nerone’ black rice, which has such a lovely texture and flavour, perfect with fish in my opinion, but could just as easily be served with plain rice or potatoes, or just more veg if you are better than me at going carb-free.
Enjoy!
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- For the herby sauce:
- 1 big handful of each of parsley and dill
- 1 medium shallot
- 1 large clove garlic
- 50ml olive oil
- 2 x brill fillets, or other flat fish
- 150g black Nerone rice
- 250g tenderstem broccoli
Instructions
The rice takes 25 minutes, so begin cooking this according to the packet instructions. It can differ from other rice in that you can cook in an abundance of water, like pasta, and drain at the end.
Add all the ingredients for the sauce into a food processor and blend until you get a thick, pouring consistency. Adjust the amount of oil as you go so you don'd end up with a gloopy mess - you are looking for a sauce that will pour but hold together.
Prepare the fish by placing on an oven tray, sprinkle with salt and pepper and a little olive oil.
When the rice has finished cooking, put the fish under the grill, skin side down. Seeing as this is a very thin fish, we won't be turning it. Cook until it just begins to take on a little colour and is cooked through.
Meanwhile, cook the brocolli in boiling, salted water for 5 minutes and drain.
Assemble on a plate as prettily as you can muster; season with salt, pepper and a squeeze of lemon.
Notes
Lemon juice or capers would work very nicely in the sauce, add after blending.
