Gremolata is a homemade Italian condiment that’s traditionally composed of fresh garlic, parsley and lemon peel. Commonly served with meat and seafood, it elevates the flavor of any protein you wish to serve.
Our weekend recipe pairs gremolata with fresh fish fillets for a restaurant-quality entree. Use the Environmental Defense Fund’s Seafood Selector to choose a sustainable fish.
Prep time is 10 minutes, cook time is 15 minutes, and all of the ingredients should be available at your local natural and organic food store.
Gremolata-Crusted Fish Fillets
Makes 6 servings
1 slice whole-grain bread
1/4 cup loosely packed flat-leaf parsley
1 clove garlic, finely chopped
1/2 teaspoon finely grated lemon peel
1/8 teaspoon ground black pepper
1/4 cup low-fat mayonnaise
6 fish fillets (about 1½ pounds)
1 teaspoon lemon juice
- Preheat oven to 425°F.
- In food processor, process bread until small crumbs form; remove and set aside.
- Into processor, add parsley, garlic, lemon peel and pepper; process until blended. Add mayonnaise and process just until blended.
- On baking sheets or broiler pan, arrange fillets. Evenly sprinkle with lemon juice; evenly top with mayonnaise mixture, then bread crumbs.
- Bake 15 minutes or until fish flakes with fork.
Recipe and photo courtesy of Unilever
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