Sometimes the simplest ways of eating fish are the best. It may be a clichee used to excuse a lack of imagination. But not always. Sometimes it’s really true. This simple green herb salsa served with sea bass is one of the times when simple really is the best and not just a popular catchphrase.
To make the simplest things taste great it really helps to have the best quality ingredients. In this case fresh herbs and garlic, good vinegar and of course a tasty extra virgin olive oil. I had been sent some Italian Antichi Frantoi Francescani extra virgin olive oil and I wanted to use it in a recipe where a good olive oil would make all the difference.
Once I’d made up the green herb salsa with the oil I had a fiery, garlic and herb paste that was a perfect match for the fish but it could be so versatile. I think it would also be great with halloumi or chicken, drizzled or dotted on a salad, or even used as a marinade. The Antichi Frantoi Francescani olive oil has a strong green olive taste and would also be lovely for dipping bread in. You could imagine you were on holiday in Italy even if you weren’t.
- Large handful of coriander
- Small handful of parsley
- 1 clove of garlic
- 1 green chilli pepper
- 2 tbsp white wine vineger
- 4 tbsp extra virgin olive oil
- Small pinch of salt
- 2 fillets of sea bass (or another white fish)
- Put all the ingredients except the fish into a food processor. Process until smooth.
- Taste. Add a little extra oil, vinegar or seasoning if necessary.
- Cook the fish and serve the salsa with it.