Pan-seared Orange Roughy with Salsa Verde
Ingredients
SALSA VERDE
¾ cup flat-leaf parsley leaves, chopped
¼ cup basil leaves, chopped
2 garlic cloves, finely chopped
1/2 cup olive oil
2 tablespoons white wine vinegar or lemon juice
1 anchovy fillet, rinsed and finely chopped
1 tablespoon capers, rinsed and finely chopped
salt
pepper
3 Orange Roughy fillets
salt
pepper
2 tablespoons olive oil
TO SERVE
8 broccolini stems, steamed
baby potatoes, roasted
Method
To prepare the salsa verde, combine all ingredients in a bowl, then season with salt and pepper to taste. Put in the refrigerator if not using for a few hours then allow to come to room temperature before using.
Heat a fry pan to medium-high heat. Season the orange roughy with salt and pepper on both sides, then generously drizzle over olive oil coating the fillets.
When the pan is hot, place the orange roughy in the pan and cook for 3 minutes on each side until golden or until you can pull the flesh apart with a fork. Remove from the heat.
TO SERVE
Place the orange roughy on a serving dish and drizzle over a good amount of salsa verde. Serve with steamed broccolini and roasted new potatoes.
