Oops! It appears that you have disabled your Javascript. In order for you to see this page as it is meant to appear, we ask that you please re-enable your Javascript!
Salsa verde fish with warm salad
Mains

Salsa verde fish with warm salad

Serves: 4
Time to make: 30 mins
( Hands-on time: 15 mins )
Total cost: $ 32.00 / $ 8.00 per serve

(at time of publication)


Variations

Make it low FODMAP: Omit the garlic or swap it for garlic-infused oil.

HFG tip

  • The salsa verde can be made in advance and will keep for three days in a sealed container. You can vary the fresh herbs.
  • You can add some fresh thyme or rosemary sprigs to the veges while they are roasting.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Rate this recipe

  • 2 People Rated This Recipe

  • Average Rating

  • (4.5 / 5)
Photographer: Melanie Jenkins

Thanks, you're good to go!

X

Thanks, you're good to go!

X
X

Ask your librarian to subscribe to this service next year. Alternatively, use a home network and buy a digital subscription—just $1/week...

Go back