I cooked a great fish dish last night. We got hands on some beautiful Red Throat Emperor and decided to have it with an green olive and caper Salsa Verde and a Parmesan breadcrumb crust. The Salsa Verde packed a punch but worked so well, especially with watercress and asparagus as sides.
Crust - parmesan, breadcrumb, olive oil, pepper
Salsa Verde - green olives, capers, red onion, dill, parsley, lime juice, pepper!!!
We loved it...the flavors were so complimentary and moorish!
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