Tomato gratin or potato, red pepper, and fennel salad would make a terrific accompaniment to the fish.
Recipe information
Total Time
25 min
Yield
Makes 2 servings
Ingredients
1 cup fresh basil
1/4 cup fresh flat-leaf parsley
1 large garlic clove
4 tablespoons extra-virgin olive oil
1 tablespoon water
1 tablespoon fresh lemon juice
4 (6- to 8-oz) sea trout, bluefish, or mackerel fillets, with skin
Accompaniment: lemon wedges
Preparation
Step 1
Preheat broiler.
Step 2
Finely chop basil, parsley, and garlic together in a blender. Add 3 tablespoons oil and purée, then blend in water, lemon juice, and salt and pepper to taste. If desired, thin with more water.
Step 3
Arrange fillets, skin sides down, in an oiled shallow (1-inch-deep) baking pan. Brush fish with remaining tablespoon oil and season with salt and pepper.
Step 4
Broil 5 to 6 inches from heat until just cooked through, about 7 minutes.
Step 5
Serve fish with sauce.
