CARPACCIO di MUGGINE zafferano, gelso e finocchiella

fish fillets

🥗Healthier: tofu

💰Cheaper: chicken breast

Tofu is a plant-based option, while chicken is often less expensive than fish.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly cooking oil.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Pickles provide a similar briny flavor.

parsley

🥗Healthier: cilantro

💰Cheaper: spinach

Spinach is often less expensive and can add a different green flavor.

Preheat the oven to 400°F (200°C).

Season the fish fillets with salt and black pepper on both sides.

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.

Add the fish fillets skin-side down and cook for 3-4 minutes until golden brown.

Carefully flip the fish fillets and transfer the skillet to the preheated oven.

Roast the fish for 8-10 minutes until cooked through and flakes easily with a fork.

While the fish is roasting, prepare the salsa verde by combining garlic, parsley, capers, lemon juice, mustard, and a pinch of salt in a bowl.

Finely chop the shallots and add them to the salsa verde mixture.

Drizzle in olive oil and mix well until combined and smooth.

Adjust seasoning with salt and red pepper flakes to taste.

Remove the fish from the oven and let it rest for a couple of minutes.

Serve the fish topped with the salsa verde and a sprinkle of bread crumbs for crunch.

Cooking Techniques

Spice Level:

Allergens