Snapper with Salsa Verde
4 fillets snapper
Alfa One Rice Bran Oil
½ cup firmly packed basil leaves
½ cup parsley florets
2 tablespoons drained capers
1 clove garlic
¼ cup Alfa One Rice Bran Oil
2 tablespoons soft bread crumbs
1 tablespoon lemon juice
Salt and pepper
Three to four anchovy fillets can be added to the Salsa Verde with the herbs if wished.
Cut the fish into serving sized pieces. Heat the oil in a frying pan and cook the fish until lightly golden and just cooked. Cooking time will depend on the thickness of the fish. Serve with Salsa Verde.
Place the basil leaves, parsley and capers in a food processor. Crush and peel the garlic and add to the herbs. Process until the herbs are roughly chopped. Slowly pour the oil down the feed tube of the processor until combined.
Mix in the breadcrumbs and lemon juice. Season to taste with salt and pepper.