How to make it

  • Prepare the sauce:
  • Combine 10 oz oil, lemon juice, chopped parsley, and salt in a blender.
  • Process until the parsley is puréed.
  • Coat the fish fillets evenly with a light sprinkling of crushed peppercorns.
  • Season with salt.
  • Heat 2 oz olive oil in as many sauté pans as necessary to hold the fish in a single layer.
  • Place the fish in the pans, presentation side down, and sauté over moderate heat until lightly browned and about half cooked.
  • Turn over and finish the cooking.
  • Place a 3-oz portion of potatoes in the center of each plate.
  • Top with the fish fillet.
  • Drizzle about 1 oz sauce in a circle around the fish.
  • =========================
  • Variations:
  • Other firm-fleshed white fish, such as cod, sea bass, striped bass, red snapper, or grouper, may be substituted.

Reviews & Comments 4

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    " It was excellent "
    chefperiwinkle ate it and said...
    Wonderful, Chef Elaine. Simply wonderful.
    Chef P
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    " It was excellent "
    kitchenwhizzer ate it and said...
    Five forks!
    Was this review helpful? Yes Flag
    " It was excellent "
    chef_irish ate it and said...
    Beautiful Recipe My Friend
    High 55555's
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    " It was excellent "
    momo_55grandma ate it and said...
    another great post family recipe thanks high5
    Was this review helpful? Yes Flag

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