Grilled fish with salsa verde

Enjoy this tasty, succulent grilled fish with a zesty salsa verde for dinner tonight - perfect for the whole family.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Grilled fish with salsa verde
  • 4 180g snapper fillets, skin on, scored
  • 1 tablespoon olive oil
  • tomato salad, lemon wedges, to serve
Salsa verde
  • 1 bunch parsley, leaves picked, chopped
  • 1/2 cup basil, leaves picked, chopped
  • 1/2 cup mint, leaves picked, chopped
  • 1 lemon, grated zest, ¼ cup juice
  • 1/2 cup woolworths select australian extra virgin olive oil, plus extra to serve
  • 1 tablespoon chopped gherkins
  • 2 teaspoon woolworths select dijon mustard
  • 2 clove garlic, crushed


Grilled fish with salsa verde
  • 1
    Brush fish with oil and season to taste.
  • 2
    Make salsa verde: In a food processor, combine all ingredients. Process until almost smooth. Season and transfer to airtight jar or bowl.
  • 3
    Heat a large non-stick frying pan on high. Add fish to pan, skin-side down. Cook for 3-4 minutes. Turn and cook for 1-2 minutes.
  • 4
    Drizzle fish with salsa verde and serve with tomato salad and lemon wedges.


Select fish fillets with firm, translucent flesh and a fresh smell. The flesh should be wet and glossy.

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