That make the difference between good and GREAT!
OK, maybe I'm exaggerating a little, but still...
Usually I'm a bit of a purist when it comes to cooking fish, a little butter, a little lemon and that's it.
Sometimes you want a little more, like this.
1 large bunch parsley, about 1 cup, stems removed. Flat leaf or Curly.
Zest from one lemon
1 garlic clove, minced on Microplane
Chop the parsley with a good chef's knife or Mezzaluna*, until it's finely minced. You can use a food processor for this, but it tends to mush up the parsley.
Zest a whole lemon, and then use the microplane to zest a garlic clove. Mix together and use.
* I used my Mezzaluna to chop the parsley. I grew up using my mother's Mezzaluna, and when I got the chance to get my own, I jumped at it. I've been using it for a very long time now.
And the rest of the lemon which I zested, I wrapped in some plastic wrap and placed it into the freezer. Next time I want some fresh lemon for something, I can pull the lemon out and grate it directly into a dish, or I can thaw it in the fridge overnight, and then just juice it. No waste here.
Brush the fish with a little olive oil first, then dribble the Gremolata over the fish evenly. Bake at 425 deg. for 15 minutes or until the fish flakes. Serve.
Which is what I did last week. And it was good. I didn't get a picture of the process because I was making dinner for a bunch of guests, but I did get a shot of the finished dish and a taste as well.
OMG was it good.
BTW, I had a little bit of Gremolata left over, it's now waiting in the freezer for its chance in the spotlight.