Gremolata

I made some Gremolata last week and had forgotten how much I like it on a piece of fish, and then I realized, whoa, I've never shared how to make it.

Three ingredients.

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.

 Recipe:  Gremolata
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.
That's it.
* 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.

Although you can also add 1/2 cup panko and 1/2 cup  melted butter to the mixture and coat some fresh Snapper fillet's and bake them in a hot oven, 425 deg. for about 15 minutes.
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.