1 Filet Striped Bass 6 oz

1 cup Chopped Parsley

1 Lemon, juiced

1/2 cup Extra Virgin Olive Oil

1 can Orangina

1 tsp Aleppo Pepper

1/2 cup blended oil

1 Tbsp salt


Season the fish on both sides with salt. Sear the fish with the blended oil in a hot pan skin side down. Cook for 3 minutes on both sides until the skin is crispy and cooked medium.


In a mixing bowl combine chopped parsley, zest and juice of 1 lemon, extra virgin olive oil and salt until you reach a paste-like texture. Then add a splash or Orangina.


Plate the fish and drizzle the Salsa Verde over the fish. Sprinkle salt and Aleppo pepper to finish.