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Barbecued fish with mojo verde


Serves: 4-8
timePrep time: 25 mins
timeTotal time:
Barbecued fish with mojo verde
Recipe photograph by Issy Croker

Barbecued fish with mojo verde

Mojo verde is a Spanish sauce, made from fresh herbs and garlic. In Mallorca I make this dish with dorada, a local fish, but any firm white fish will do. Make double the quantity of mojo verde and enjoy leftovers the next day as a dip or a dressing for salads

Serves: 4-8
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
692Kcal
Fat
55gr
Saturates
10gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
50gr
Salt
0.5gr

Melissa Hemsley

Melissa Hemsley

Melissa is one half of Hemsley + Hemsley - the business she set up with her sister Jasmine, which pioneered healthier modern cooking. She has written four books, has a newspaper column and has grown a large following on social media
See more of Melissa Hemsley’s recipes
Melissa Hemsley

Melissa Hemsley

Melissa is one half of Hemsley + Hemsley - the business she set up with her sister Jasmine, which pioneered healthier modern cooking. She has written four books, has a newspaper column and has grown a large following on social media
See more of Melissa Hemsley’s recipes

Ingredients

  • 8 firm white fish fillets (such as sea bass or sea bream)
  • 1 tbsp olive oil
  • a few sprigs of fresh thyme or rosemary
  • 2 lemons, halved
For the mojo verde
  • 1 x 30g pack coriander, leaves only
  • 1 x 30g pack flat-leaf parsley, leaves only
  • 2 garlic cloves, crushed
  • 1 small green chilli, deseeded if you prefer it milder
  • juice of 1 large lemon or 2 limes
  • 150ml extra-virgin olive oil

Step by step

Get ahead
The mojo verde keeps for up to 2 days in the fridge.
  1. To make the mojo verde, finely chop the herbs, garlic and chilli together. Mix in a bowl with the lemon or lime juice, then gradually add the oil to make a sauce, and season to taste. Alternatively, blitz everything together in a food processor if you prefer the sauce a bit smoother.
  2. Season the fish fillets with salt on both sides and brush with olive oil to stop them sticking. Heat the barbecue or grill to high and cook skin-side first for 4 minutes until nicely crisp and charred. Cook the lemon halves at the same time, cut-side down. Flip the fish, tucking the herb sprigs underneath, and cook on the other side for 1-2 minutes until flaky and opaque.
  3. Serve the mojo verde drizzled over the fish, with the lemon halves to squeeze over.
    Tip
    Use whole fish if you can get hold of it. Cook for 4 minutes each side or until the flesh is flaking. A fish grill makes turning the fish easier.

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