Bright, vibrant, and loaded with greens, this salsa verde fish paired with wilted mushrooms and kale makes for a wholesome weeknight meal that’s both flavorful and easy to prepare.
4 Servings – Ingredients
- 4 Coles Thawed Basa Fillets
- 1/3 cup finely chopped flat-leaf parsley
- 1 tbs finely chopped oregano
- 2 tb finely chopped basil
- 1/4 cup (60ml) Coles Simply Olive Oil
- 1 tbs Coles Italian Red Wine Vinegar
- 20g Coles Simply Salted Butter
- 1 shallot, finely chopped
- 2 tsp Coles Minced Garlic
- 300g cup mushrooms, sliced
- 140g pkt Coles Australian Chopped Kale
- 1 lemon, zested, juiced
Method
Step 1
Preheat oven to 200°C.
Step 2
Line a baking tray with baking paper. Place fish on the lined tray.
Step 3
Combine the parsley, oregano, basil, oil and vinegar in a small bowl.
Step 4
Press the herb mixture evenly over the fish. Bake for 15-20 mins or until fish is cooked through.
Step 5
Meanwhile, heat butter in a large frying pan over high heat. Cook shallot and mushrooms, stirring, for 5 mins or until mushrooms are golden.
Step 6
Add kale and toss for 3 mins or until kale wilts and softens.
Step 7
Divide vegetables among serving plates and top with fish.
Step 8
Sprinkle with lemon zest and drizzle with lemon juice to serve.
Collect all everything you need for the recipe from Coles at Dianella Plaza!
