I saw a recipe for chimichurri while we were traveling – somewhere on our travels between Flagstaff and Vegas, perhaps? The name makes me happy. I urge you to say Chimichurri five times fast and not start grinning. Unfortunately, no chimichurries were consumed on our trip, but now we’ve found the time to make our own.
If you’ve got a plethora of fresh herbs that need using up, this sauce is one to try. Lots of fresh parsley and cilantro, a touch of red wine vinegar, a splash of olive oil and lime juice, and a heavy hand in the red chili-flake department make up this super-simple sauce. We spooned it over whole baked trout, and it was a delight!
Have you ever baked a whole fish? We started cooking fish this way last year, as our local Whole Foods store sells them regularly, and they are always significantly cheaper than the fillets. The staff also prepare (gut, trim and scale) the fish for you, if you want (there’s no reason to make your life difficult, so say yes!). We actually find it easier to bake a whole fish than to cook individual fillets!
We keep our fish prep really simple: thinly sliced lemon and minced garlic scattered inside the fish and a little rub of olive oil outside. Bake the fish on a rimmed baking sheet, lined with foil or parchment paper (for easy clean-up) in a 400°F oven for about 35 minutes, depending on the size of the fish. You know it’s cooked when the fish turns opaque and the flesh in the thickest part starts to flake.
The sauce takes less than 5 minutes to make and can be prepped while the fish is cooking.
To serve, bone the fish (there’s vids on the web on how to do this, it’s very easy and the bigger bones should come away without effort, after the fish has rested for about 10 minutes) and spoon the chimichurri sauce over top.
Serve with a simple salad or, as we happened to try (and will do again!) on top of toasted bread.
- Serves: 3 - 4 servings
- Serving size: ¼ fish
- Calories: 255
- Fat: 14.7 g
- Saturated fat: 2.7 g
- Carbohydrates: 4.7 g
- Sugar: 0.7 g
- Sodium: 72.4 mg
- Fiber: 1.4 g
- Protein: 25.8 g
- Cholesterol: 73.8 mg
- ½ cup packed flat-leaf parsley
- ½ cup packed cilantro
- 4 cloves garlic
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- ½ lime, zest + juice
- 1 tsp red chili flakes
- Sea-salt and pepper, to taste
- 1 whole fish (trout, salmon), 500 - 750 g
- 1 lemon, thinly sliced
- Pulse 2 cloves of garlic in a food processor until minced. Add the parsley and cilantro and blend until chopped finely. Place the chopped herb mixture into another bowl. Add the vinegar, olive oil, lime juice + zest and red chili flakes. Stir the mixture to combine. Season with sea-salt and pepper to taste.
- Set the chimichurri aside until the fish is cooked.
- Pre-heat the oven to 400°F. Rinse the fish under water and pat dry. Mince 2 cloves of garlic and thinly slice 1 lemon. Place the lemon slices and garlic inside the fish. Lightly score the flesh of the fish, rub both sides with a bit of olive oil and place the fish on a foil-lined baking tray. Bake in the oven for 30 - 40 minutes, depending on the size and thickness of your fish. Thinner fish will take less time (20 minutes), thicker fish (like salmon) may take around 1 hour. When the fish is done, the flesh should be opaque and the thickest part should begin to flake.
- Let the fish rest for at least 10 minutes before serving.
- Spoon the chimichurri sauce over the fish to serve.