This week, we are making a ‘gremolata’ but it’s not as complicated as it might sound. An easy-to-create mixture of fresh parsley, garlic and lemon zest, gremolata is really popular in Italian cooking and this evening we’ve added some breadcrumbs to give it a bit of crunch. Buonissimo!
/ serving 4 people
/ serving 4 people
Red Bell Pepper
Preheat the oven to 425°F. (To roast the veggies and bake the fish.) Start prepping when the oven comes up to temperature!
Prep and roast the peppers and potatoes: Wash and dry all produce. Core, then cut the red pepper and potatoes into 1/2-inch cubes. Toss the peppers and potatoes on a baking sheet with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until veggies are golden-brown, 25-28 min.
Meanwhile, mince or grate the garlic. Finely chop the parsley. Cut the zucchini into 1/2-inch cubes. Zest, then juice the lemon. Pat the fish fillets dry with paper towel.
Make the gremolata: In a medium bowl, combine the panko, garlic, lemon zest and half the parsley. Season with salt and pepper.
Roast the zucchini and bake the fish: Add the zucchini to a parchment-lined baking sheet with a drizzle of oil. Arrange the fish fillets on the same baking sheet. Season everything with salt and pepper. Divide the gremolata over the fillets, and press down gently so it sticks (the topping will still be quite loose!) Bake in the centre of the oven until the fish easily flakes with a fork and zucchini is tender, 6-8 min
Make the dipping sauce: Meanwhile, in a small bowl, combine the marmalade, yogurt, half the lemon juice, remaining parsley, and 1 tbsp of water. Season with salt.
Finish and serve: Divide the veggies between plates. Top with the gremolata crusted fish, drizzled with remaining lemon juice. Serve the dipping sauce on the side. Enjoy!