Barbecued fish with mojo verde
Serves: 4-8
Prep time: 25 minsTotal time: 
Recipe photograph by Issy Croker
Barbecued fish with mojo verde
Mojo verde is a Spanish sauce, made from fresh herbs and garlic. In Mallorca I make this dish with dorada, a local fish, but any firm white fish will do. Make double the quantity of mojo verde and enjoy leftovers the next day as a dip or a dressing for salads
Serves: 4-8
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
692Kcal
Fat
55gr
Saturates
10gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
50gr
Salt
0.5gr
Melissa Hemsley
Melissa is one half of Hemsley + Hemsley - the business she set up with her sister Jasmine, which pioneered healthier modern cooking. She has written four books, has a newspaper column and has grown a large following on social media
See more of Melissa Hemsley’s recipes
Melissa Hemsley
Melissa is one half of Hemsley + Hemsley - the business she set up with her sister Jasmine, which pioneered healthier modern cooking. She has written four books, has a newspaper column and has grown a large following on social media
See more of Melissa Hemsley’s recipes
Ingredients
- 8 firm white fish fillets (such as sea bass or sea bream)
- 1 tbsp olive oil
- a few sprigs of fresh thyme or rosemary
- 2 lemons, halved
For the mojo verde
- 1 x 30g pack coriander, leaves only
- 1 x 30g pack flat-leaf parsley, leaves only
- 2 garlic cloves, crushed
- 1 small green chilli, deseeded if you prefer it milder
- juice of 1 large lemon or 2 limes
- 150ml extra-virgin olive oil
Step by step
Get ahead
The mojo verde keeps for up to 2 days in the fridge.
- To make the mojo verde, finely chop the herbs, garlic and chilli together. Mix in a bowl with the lemon or lime juice, then gradually add the oil to make a sauce, and season to taste. Alternatively, blitz everything together in a food processor if you prefer the sauce a bit smoother.
- Season the fish fillets with salt on both sides and brush with olive oil to stop them sticking. Heat the barbecue or grill to high and cook skin-side first for 4 minutes until nicely crisp and charred. Cook the lemon halves at the same time, cut-side down. Flip the fish, tucking the herb sprigs underneath, and cook on the other side for 1-2 minutes until flaky and opaque.
-
Serve the mojo verde drizzled over the fish, with the lemon halves to squeeze over.TipUse whole fish if you can get hold of it. Cook for 4 minutes each side or until the flesh is flaking. A fish grill makes turning the fish easier.
