Fish Marinated in Herbed Olive Oil
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
garlic cloves
peeled, minced |
|
| 1 | x |
rosemary leaves
|
*
|
| 1 | x |
oregano
|
*
|
| 1 | x |
parsley leaves
|
*
|
| 2 | pounds |
fish fillets
|
|
| 2 | cups |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
garlic cloves
peeled, minced |
|
| 1 | x |
rosemary leaves
|
*
|
| 1 | x |
oregano
|
*
|
| 1 | x |
parsley leaves
|
*
|
| 907.2 | g |
fish fillets
|
|
| 473 | ml |
olive oil
|
|
Directions
Place the garlic, rosemary, oregano, parsley and black pepper in a food processor and chop coarsely.
Rub both sides of desired fish and place in a glass baking dish .
Add the oil and turn the fish a couple of times.
The fish should be nearly or completely submerged in the oil.
For best results, the fish should be covered and refrigated overnight.
You may also marinate it for a few hours.
To cook, pat off the excess oil and lightly salt to taste.
Grill, broil, or bake to your liking.
Do not over cook! Serve with lemon wedges.
The leftover herbed oil can be refrigerated for a few day and reused only for fresh seafood preparation.
