Peruvian & World Recipes

Roasted Fish with Green Herbs

Roasted Fish with Green Herbs
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Roasted Fish with Green Herbs

Course: Main DishesCuisine: French

Savor the simplicity of Roasted Fish with Green Herbs: a 2- to 2 1/2-pound skinless fillet adorned with a medley of fresh dill, parsley, and chives. Drizzled with lemon juice, olive oil, and dry white wine, it's a burst of citrusy richness. Seasoned with salt and pepper, each bite is a symphony of flavors, complemented by lemon wedges. A culinary masterpiece celebrating freshness and flavor artistry.

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Ingredients

  • 1 (2- to 2 1/2-pound) skinless fish fillet

  • 1/2 cup Dill, fresh

  • 1 Lemon + wedges

  • 1/2 cup Parsley, fresh

  • 1/2 cup chives

  • 2 Tbsp. Lemon juice, freshly squeezed

  • 1 Tbsp. Salt and freshly ground black pepper

  • 1/4 cup Olive oil

  • 1/4 cup Dry white wine

Directions

  • Preheat the oven to 425 degrees.
  • Place the fish fillets in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper.
  • Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the fish. Let it stand at room temperature for 15 minutes.
  • In a small bowl, stir together the chives, dill, and parsley.
  • Scatter the herb mixture over the fish fillets, turning it so that both sides are generously coated with the green herbs, and make a roll with each fillet.
  • Pour the wine around the fish fillets.
  • Roast the fish for 10 to 12 minutes, until almost cooked in the center. Cover the dish tightly with aluminum foil and allow it to rest for 10 minutes. Serve hot with lemon wedges.

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