AS MELISSA CLARK OBSERVES IN HER RECENT RECIPE IN THE NEW YORK TIMES, WHOLE ROASTED FISH IS TO FISH FILLETS AS WHOLE ROASTED CHICKEN IS TO BONELESS, SKINLESS BREASTS. BONES ADD FLAVOR AND THE SKIN SEALS IN MOISTURE AS WELL AS FLAVOR. WHAT I LEARNED FROM HER RECIPE IS THAT HIGH TEMPERATURE ROASTING YIELDS A SUCCULENT FISH IN ABOUT FIFTEEN MINUTES. I CHANGED THE SALSA VERDE RECIPE (LEMON INSTEAD OF LIME JUICE) AND ADDED PARSLEY. SALSA VERDE JUST MEANS GREEN SAUCE. YOU CAN MAKE IT GREEN WITH DILL OR BASIL OR CHERVIL, DEPENDING ON YOUR TASTE. YOU CAN DIAL DOWN THE HEAT BY HALVING THE JALAPENO. SALSA VERDE IS AS FLEXIBLE AS IT IS DELICIOUS. IT WORKS GREAT WITH BROCCOLI, ARTICHOKES, AND ASPARAGUS; SHRIMP, CHICKEN, EVEN PORK. SO IT’S A GOOD SAUCE TO ADD TO YOUR REPERTOIRE.
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