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Photo of Grilled fish with salsa verde by WW

Grilled fish with salsa verde

Total Time
30 min
15 min
15 min
Salsa verde means ‘green sauce’ and is bursting with fresh herb flavours that are also great with meat or chicken.


Ling, raw

600 g, (4x150g fillets)

Fresh basil

½ cup(s), (firmly packed leaves)

Fresh mint

¼ cup(s), (firmly packed leaves)

Fresh flat-leaf parsley

¼ cup(s), (firmly packed leaves)

Capers, rinsed, drained

1 tbs


1 clove(s), crushed

Dijon mustard

1 tbs

Red wine vinegar

1½ tbs

Olive oil

2 tbs


500 g, thinly sliced

Green string beans

200 g

Oil spray

3 x 3 second spray(s)


  1. Process basil, mint, parsley, capers, garlic and mustard in a food processor until finely chopped. With motor running, add vinegar, oil and 2 tablespoons hot water. Season salsa verde with salt and pepper.
  2. Lightly spray a chargrill or barbecue with oil and preheat over medium heat. Lightly spray potatoes with oil and cook, turning, for 6–8 minutes or until golden and tender.
  3. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over a high heat. Cook fish for 3 minutes each side or until cooked to your liking.
  4. Boil, steam or microwave beans until just tender. Drain. Serve fish with potatoes, beans and salsa verde.


TIP: Salsa verde can be stored in an airtight container in the fridge for up to 4 days. If it is a little thick, just add more hot water.You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, barramundi or flathead.