Fillets of white fish Salsa Verde

Fillets of  white fish Salsa Verde
  • 4 servings
  • 0:15 Preparation
  • 0:05 Cooking
  • 0:50 Total Time


Add all
  • salsa verde:

  • 1/2 cup
    (125 mL)

    extra virgin olive oil

  • 1

    lemon juice and zest

  • 2

    garlic cloves, chopped

  • 2

    shallots, chopped

  • 1/3 cup
    (80 mL)

    chopped parsley

  • 3 Tbsp.
    (45 mL)

    chopped fresh basil

  • 3 Tbsp.
    (45 mL)

    small capers

  • Salt and pepper to taste

  • fish:

  • 3 cups
    (750 mL)

    fish stock

  • 4

    fillets of white fish


In a bowl, mix salsa verde ingredients together. Refrigerate 30 minutes.

In a pot, bring fish stock to a boil.

Add fillets and poach for 3-5 minutes or until fish becomes opaque.

Serve fish with salsa verde.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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