- 1 cup fresh flat-leaf parsley leaves
1/2 cup large pimiento-stuffed olives (about 12)
1/4 cup unsalted roasted almonds
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons plus 1 teaspoon olive oil
4 6-ounce pieces striped bass, cod, or halibut fillet
Kosher salt and black pepper
- In a food processor fitted with the metal blade, place the parsley, olives, almonds, lemon juice and zest, and 2 tablespoons of the oil. Pulse until the mixture is coarsely chopped, 3 to 4 times.
- Heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper and cook until golden brown and opaque throughout, 3 to 4 minutes per side. Serve with the olive relish.
Nutritional information per serving: Calories 321, Fat 19g, Saturated Fat 2g, Cholesterol 140mg, Protein 33g, Carbohydrate 5g, Sugar 1g, Fiber 2g, Iron 3mg, Calcium 71mg.
- Main Dishes, Fish
- Mediterranean/Middle Eastern