Baked kabeljou with rocket salsa

Recipe from: 11/13/1997 12:00:00 AM
Ingredients 11
Servings 4


  • 1
    small clove garlic, crushed
  • 1
    small onion, finely chopped
  • 30
    finely chopped parsley
  • 50
    rocket leaves, coarsely chopped
  • 1
    lemon (juice only)
  • 150
    olive oil
  • salt and freshly ground black pepper
  • 50
    olive oil
  • 15
  • 4
    thick kabeljou fillets with skin (or any firm white fish)
  • oil for shallow-frying


Preheat the oven to 180 ºC (350 ºF). To make the rocket salsa, mix the garlic, onion, parsley, rocket, lemon juice and olive oil and process in the food processor until finely chopped. Season with salt and black pepper. Heat the remaining oil and butter in a pan and place the fish, skin side facing down, in the hot pan. Fry for 5 minutes until the skin is nicely browned. Remove from the pan, place in the ovenproof dish and bake for 5-10 minutes until done. Top each portion of fish with a scoop of the salsa and serve with vegetables in season. Serves 4.

Read more on: fish/seafood

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