Roasted Fish With Green Sauce

I am not a fish lover (head hanging low, sigh) Worse, I was born and raised in South Florida where seafood is fresh and abundant.  Even worse, I like tuna fish sandwiches.   
Recognizing that I have missed out on an entire culinary experience I do my best in my middle-age to  say yes to opportunities to enjoy seafood.  I admit some experiences are better than others.  
My husband and I bellied up and prepared a real fish entrée at home.  Our motivation?  Our Spanish student that we are hosting this year.  Unlike his American host family, his family food culture is focused on seafood, and he has been missing it at our house.  In an effort to rectify the situation,  I sought advice from his mother, gathered a few friends, and fish was served.
We selected a variety of corvina.  This fish had a large flaked flesh which is pinkish when raw but cooks up white.  The flesh resembles snapper.  In South America Corvina is regarded as a prime table fish and is very popular for ceviche.

We did not follow the recipe exactly (No surprise there).  Instead of pan roasting, we grilled the fish with excellent results.  The corvina had a rich buttery taste, which was a genuine surprise for me.  The green sauce? That was just icing on the fish (laugh).

Roasted Fish with Green Sauce
Serves 12

2- (3-4 pounds each) red snapper, sea bass, sea trout or other preferred fish filets
2 teaspoons chopped fresh rosemary, divided
Freshly ground black pepper
1 lemon, sliced thin
2 tablespoons olive oil
Fresh rosemary sprigs and lemon slices for garnish
2 cups flat-leaf parsley
1/4 cup drained capers
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup olive oil
1. Line jelly-roll pan with foil.  Place fish on foil; sprinkle with 1/2 teaspoon of the rosemary and sprinkle lightly with salt and pepper.   Place several lemon slices on top of filets.  Rub remaining 1-1/2 teaspoons rosemary over fish.  Cover; refrigerate up to 8-hours.
2.  Heat oven to 450 degrees F.  Remove fish from refrigerator; let stand 15 minutes.  Drizzle with olive oil.  Roast 30 minutes or until fish flakes easily with a fork.  Transfer to serving platter; garnish with rosemary sprigs and lemons slices, if desired.
3.  Make Green Sauce: meanwhile chop parsley and capers in a food processor.  Add mustard, the 1/4 teaspoon salt, and the 1/8 teaspoon pepper, pulse.  With machine on, gradually add oil through teh feed tube until just blended.  Serve with Fish.

27 thoughts on “Roasted Fish With Green Sauce

  1. I'm not familiar with corvina either but it looks delicious. The fish I enjoy the most when I'm in Florida (or when I find it here) is pompano. I grew up in the Shenandoah Valley of Virginia where our fish treat was trout. It wasn't until we moved to Charleston that I came to really enjoy seafood.Best,Bonnie


  2. I think it's wonderful that you're making more fish. Not only for your exchange student but for yourselves as well!The corvina looks somewhat like salmon in the raw shots. I've never tasted it and have only seen it as a special at one restaurant.


  3. Looks like you whipped up a jewel Velva – I like the saucing on the fish. Bev also has a seafood affliction and doesn't want it to be too fishy, yet she loves cooked oysters and shrimp which both taste pretty fishy to me – go figure.


  4. This looks delicious. Like you, I didn't grow up eating a lot of fish, and I have to make a conscious effort to serve more of it. How awesome that you're hosting an international student!


  5. i need that green sauce! like this instant. to good to be true. love the color and i bet the aroma is fantastic! Hope you had a great weekend. Hey- head to my site if you can sometime this week- I have a wonderful cookie tower giveaway:)))


  6. I had to chuckle about you liking tuna fish but, not other fish 😉 I myself am a fish eater but, the hubs is picky about it. He mainly likes it deep-fried too and I don't. This fish and the green sauce (yum) look really good. The color is gorgeous.


  7. My husband is not a fish lover either, but I inhale fish, especially salmon. I love this green sauce and can now add it to my fish recipes! Sorry to be so absent from your blog, Velva….I'm still catching up with reading and commenting!Ciao,Roz


  8. I am a fish-lover…and I could devour that dish. I've always wanted to at least visit a \”coast\” for a while – JUST to eat fresh seafood. Sigh. But that said, I also love tuna fish sammies ;P


  9. I'm not a fish lover either. I used to eat tilapia until I heard the guy on NPR said that Chinese farm-raised tilapia was fed feces. sigh.Since you're not a fish lover, is it safe for me to assume that your recommended fish dishes will not taste fishy? 🙂 Maybe you can put a secret sign on them for me.


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