Ingredients
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
Process
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.
