Eating a fish pulled from the lake that day is one of life’s joys.Pairing that fish with a great sauce takes it to the level of bliss.I would love to tell you that the fish in the picture was pulled straight from the lake after morning spent hearing little else except the water lap against the sides of the boat.The truth is that those particular fillets were pulled fresh from the ice at my favorite fishmonger.However, if you can get it the first way and someone else will clean it for you, go that route.Salsa Verde is a great accompaniment for fish, but the problem with that is that traditional salsa Verde is that most recipes contain a lot of oil.This version has avocado instead, which gives it the creaminess without so much fat.I have also used panko breadcrumbs in this recipe, which I can buy at my regular grocery store, and they give a lighter crisper texture.If you cant find them use regular breadcrumbs, or stick a couple of slices of bread in a food processor and make your own.
16 oz firm white fish 2 egg whites 1 cup panko breadcrumbs 1 tablespoon Dijon mustard 1 tablespoon Red wine vinegar 5 anchovies filets finely chopped 1 tablespoon capers finely chopped 6 sweet gherkins finely chopped ˝ ripe avocado, chopped 1 handful of flat leafed parsley chopped 1 handful mint chopped 2 handfuls cilantro chopped 4 tablespoons water.
Method
Preheat oven to 400 degrees.Wisk the egg whites.Dip the fish in the egg whites and then coat with the bread crumbs.Bake in the oven for 14 – 15 minutes or until just done.
Combine the remaining ingredients in a bowl.If the salsa is too tart you may want to add a pinch of sugar.Serve fish warm with salsa.
