Rock fish with fresh herbs puree and tomatoes. Fish is always welcome on our table and this very savory recipe is full of flavor and a whole meal in itself. The roasted tomatoes bursting and the fresh herbs puree gives the rockfish such a powerful balance as your taste buds are in heaven.
I was not sure how to call this dish. A decided to call it “herbs puree” and not pesto or salsa. Pesto comes from the Italian “pestare” which means “to pound”. Originally it was made in a marble mortar with a pestle.
Thereafter, we have salsa where all ingredients are hand-chopped. Obviously pound, chop, and grind are not the same.
Selecting the rock fish or cod is a good counterpart for the fresh herbs puree and tomatoes. The softness of the tomatoes balances with the business of the herbs. The white fish takes it all in. The prosciutto seasons the fish beautifully.
The task of removing all the leaves from the stems for the mint, parsley and basil is a must. The leaves are the most tender and the stems make the puree hard to the bite.
Rock Fish with Fresh Puree and Tomatoes
- 1 garlic clove 1 garlic clove, peeled and hard end removed
- ⅓ cup walnuts ⅓ cup walnuts
- 1 cup fresh basil 1 cup fresh basil leaves
- 1 cup fresh mint 1 cup fresh mint leaves
- 1 cup Italian parsley 1 cup fresh Italian parsley leaves
- ¼ cup parmesan cheese ¼ cup parmesan cheese
- 4 tablespoons olive oil 4 tablespoons olive oil
- 2 tablespoons lime juice 2 tablespoons lime juice
- 4 fillets of rock fish 4 fillets of rock fish
- 3 tablespoons olive oil 3 tablespoons olive oil
- 24 cherry tomatoes 24 cherry tomatoes
- 1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar
- 4 slices prosciutto 4 slices prosciutto
- salt and pepper salt and pepper
- Place the garlic, walnuts, olive oil and all the fresh herbs in a small food processor until a nice puree is formed. Transfer the salsa into a small bowl, add the parmesan cheese and mix well. Season with salt and pepper to taste. Place in the refrigerator to rest. (it can be saved in the refrigerator up to a week in a tightly sealed container)
- In a skillet over high heat warm 2 tablespoons of olive oil and when hot, but not burning, add the cherry tomatoes. Cook for 2 -3 minutes while shaking the skillet. Add the balsamic vinegar, salt and pepper. Cover the skillet and cook for 1 minute over high heat, still shaking the skillet and until the tomatoes are starting to pop. Remove from the heat and place in a bowl.
- Clean the skillet with a paper towel and add the rest of the olive oil (1 tablespoon). Wrap 1 slice of prosciutto around each fillet of rock cod. Place in the hot skillet and cook for 2 to 3 minutes on each side until the prosciutto is golden and crunchy.
- Serve alongside the tomatoes and the herbs puree.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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