Ingredients with Measurements:
- 4 fish fillets (such as salmon or tilapia)
- 1 cup fresh parsley leaves, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 lemon, sliced
Special Equipment:
- Baking dish
- Blender or food processor
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a blender or food processor, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes. Pulse until the mixture is well combined but still slightly chunky.
3. Place the fish fillets in a baking dish and spoon the chimichurri sauce over them, making sure to coat each fillet evenly.
4. Top each fillet with a slice of lemon.
5. Bake the fish in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Serve the fish hot, garnished with additional chopped herbs and lemon wedges, if desired.
Ingredients with Measurements:
- 4 fish fillets (such as salmon or tilapia)
- 1 cup fresh parsley leaves, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 lemon, sliced
Special Equipment:
- Baking dish
- Blender or food processor
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a blender or food processor, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes. Pulse until the mixture is well combined but still slightly chunky.
3. Place the fish fillets in a baking dish and spoon the chimichurri sauce over them, making sure to coat each fillet evenly.
4. Top each fillet with a slice of lemon.
5. Bake the fish in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Serve the fish hot, garnished with additional chopped herbs and lemon wedges, if desired.
Time:
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Temperature: 375°F
Serving size: 4
Nutritional information:
- Calories: 350
- Fat: 25g
- Protein: 25g
- Carbohydrates: 5g
- Fiber: 2g
- Sugar: 1g
- Sodium: 600mg
Substitutions for ingredients:
- You can use any type of fish fillet for this recipe.
- If you don't have red wine vinegar, you can use white wine vinegar or apple cider vinegar instead.
- If you don't have fresh herbs, you can use dried herbs instead (use 1/3 of the amount called for in the recipe).
Variations:
- You can add chopped tomatoes or red onion to the chimichurri sauce for extra flavor and texture.
- You can use lime instead of lemon for a different flavor profile.
- You can grill the fish instead of baking it for a smoky flavor.
Tips and Tricks:
- Make sure to coat the fish fillets evenly with the chimichurri sauce for maximum flavor.
- If you have leftover chimichurri sauce, you can use it as a marinade for chicken or steak.
- You can make the chimichurri sauce ahead of time and store it in the refrigerator for up to a week.
Storage Instructions:
- Store any leftover fish in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the fish, place it in the microwave or oven until heated through.
Presentation Ideas:
- Serve the fish on a bed of rice or quinoa for a complete meal.
- Garnish the dish with fresh herbs and lemon wedges for a pop of color.
Garnishes:
- Fresh herbs (such as parsley or cilantro)
- Lemon wedges
Pairings:
- Serve the fish with a side salad or roasted vegetables for a healthy meal.
- Pair the dish with a glass of white wine or a light beer.
Suggested Side Dishes:
- Roasted vegetables (such as broccoli or asparagus)
- Rice or quinoa
- Side salad
Troubleshooting Advice:
- If the fish is not cooked through after 15-20 minutes, you can continue baking it until it flakes easily with a fork.
Food Safety Advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure that it is safe to eat.
- Store any leftover fish in the refrigerator and consume within 3 days.
Food History:
- Chimichurri sauce originated in Argentina and is typically used as a marinade or sauce for grilled meats.
Flavor Profiles:
- This dish is savory, herbaceous, and slightly spicy.
Serving Suggestions:
- Serve the fish hot and garnished with fresh herbs and lemon wedges.
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Region: Argentinean