• COOK TIME | 12-15 MINS

This is an easy, elegant presentation and super healthy too. Be sure to make extra salsa verde to store in the fridge to pull together a quick meal on a busy night. Feel free to use your favorite white fish. I often make this recipe in the summer so I can grill the fish. It is just as yummy when made under the broiler.


Salsa Verde

  • 2 garlic cloves, chopped
  • 2 or more, anchovy fillets, to taste, rinsed and coarsely chopped
  • 1 tablespoon capers, rinsed and coarsely chopped
  • 1/4 cup extra virgin olive oil
  • 3/4 cup tightly packed flat leaf parsley leaves

Fish and Mushrooms

  • 2 pounds cod or any favorite meaty, white fish, rinse and pat dry
  • Salt and freshly ground pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 1 pound button mushrooms, scrubbed, trimmed, and halved


Salsa Verde

  1. Combine the anchovies, garlic, and capers, and blend into a paste using a food processor. If you don’t have a food processor you can use a blender too.
  2. Add the olive oil and parsley, and pulse into a purée. Be sure to taste and add additional salt if needed.

Fish and Mushrooms

  1. Turn the broiler on to 450°F.
  2. Drizzle a sheet pan with a small amount of oil and coat pan.
  3. Brush olive oil on both sides of the fish, sprinkle both sides with salt and pepper, and set aside.
  4. In a bowl, toss mushrooms with some of the olive oil, a sprinkle of salt, and freshly ground pepper, and add to the sheet pan. Broil the mushrooms for 3-5 minutes, shaking the pan once during the broiling to be sure both sides brown.
  5. Remove from the broiler and place the fish on the hot pan, then put back under the broiler. Broil the fish for 2-3 minutes on each side or until the fish can easily be pulled apart.
  6. Arrange the fish and mushrooms on a serving platter or keep on the sheet pan, and spoon the salsa verde over the fish and mushrooms. Serve additional sauce on the side.


You can make the salsa verde ahead of time and store it in the fridge. Make sure to let it come up to room temperature before using it, though. Salsa verde Is delicious on grilled or roasted vegetables, spread on top of a baguette, or mixed with vinegar and lemon to make a salad dressing.