3 hours ago
Wednesday, June 19, 2013
The original recipe calls for halibut, but you know how hard it is to find good halibut in my neck of the woods, and when I do find it, it's cheaper to go out to dinner.
So instead, I used Alaskan cod here. A nice, firm, mild white fish.
Love its versatility.
I am a chimichurri lover from way back.
That gorgeous herby pesto from Argentina that I make from herbs in my garden.
Love it on hanger steak and now I love it on fish.
There's a lot of "love" going on here.
I served it over roasted potato slices with some nice roasted cherry tomatoes on top.
This dish is a 10.
Fish w/ Chimichurri Sauce: (adapted from The Kitchn) Serves 4
For the chimichurri:
2 cloves garlic
1 small shallot
1 cup parsley
1/4 cup cilantro
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon red pepper flakes
1/2 teaspoon salt, plus more for seasoning fish
handful of cherry tomatoes (optional) for the top
1 1/2 pounds halibut or cod, cut into 4 portions
I usually use a handful of this and a handful of that, so don't worry if you don't measure the herbs exactly.
You can hand chop or use a mini food processor. Add in all the ingredients and whiz for a few seconds.
Set the sauce aside, can be made a few hours in advance. Keep at room temp.
In an oiled baking pan, lay out the fish and sprinkle with kosher salt and pepper.
Spoon some of the chimichurri sauce on top and bake in a 375F oven for 15-20 minutes.
While the fish is baking, roast the potatoes with some olive oil, kosher salt & pepper (put them in about 20 minutes before the fish). Add some cherry tomatoes to the mix if you want for the topping.
When everything is done, serve the fish on top of the potatoes and throw on the roasted cherry tomatoes.
Add some more chimichurri sauce to the plates and enjoy!