Salsa Verde

A wonderful little je ne sais quoi for adding some extra interest to plain grilled fish – Gilthead Bream or Red Snapper, for example. It’s also excellent with a grilled steak such as sirloin or rib-eye.


serves: 4
preparation time: 10 mins
cooking time: n/a


  • 1 small clove of garlic, crushed
  • 6 anchovy fillets
  • 2 tbs capers
  • ~ 30g fresh parsley, leaves picked
  • ~10g fresh basil, leaves picked
  • ~ 10g fresh mint, leaves picked
  • 1 tsp Dijon mustard
  • 6-8 tbs olive oil
  • juice of ½ lemon
  • salt & pepper


Chop all the solid ingredients together until they reach your preferred consistency. (I like it quite well chopped but still with a little texture, some people prefer a coarser texture.) Transfer this mixture to a bowl and stir in the mustard and some olive oil. Season to taste with the lemon juice, salt and pepper. (You shouldn’t need much salt because of the anchovies.) Adjust the consistency to something like unwhipped double cream by adding olive oil.

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