Make restaurant-quality seafood at home with this simple, flavorful Fish with Italian Salsa Verde! Everyone will be begging for your recipe.

Scale

4 cod fillets, 5-6 ounces each

2 tablespoons mayonnaise

2 lemons (1 teaspoon lemon zest, juice of 1/2 lemon, plus 1 lemon, sliced thin)

1 garlic clove, grated

Kosher salt and black pepper, to taste

For salsa verde:

1/2 cup flat leaf parsley, minced

1/4 cup fresh chives, minced

3 anchovy fillets, minced

2 fresh garlic cloves, minced

1 shallot, minced

2 teaspoons Dijon mustard

2 tablespoons fresh lemon juice

1/2 cup extra virgin olive oil

Kosher salt, to taste

1 tablespoon red chili, diced, optional

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Combine minced diced herbs, anchovy fillets, garlic, shallot, parsley and chives with the dijon, lemon juice and olive oil. Taste and add salt (I usually start with 1/2 teaspoon). If using chilis, add now. Stir well to combine, then taste and adjust seasoning. Let the salsa verde sit for 30 minutes and the flavors will grow.
Preheat broiler to high and position oven rack 5-6 inches from the heating coil. Dry fish well and lay on a foil-covered sheet pan. Scatter sliced lemons on tray.
In a small dish, stir together mayonnaise, lemon zest, lemon juice and grated garlic. Add a pinch of salt and pepper. Using a pastry brush, cover fish fillets lightly with aioli. Broil fish for 6-7 minutes, until opaque and browning across the top.
Serve fish fillets with lemon slices and a generous drizzle of salsa verde.

Storage: Fish can be stored 2-3 days in an airtight container in the refrigerator. Keep Italian Salsa for up to 5 days.
Substitute haddock, hake or grouper for cod. Ideally, choose fillets of similar size and thickness, to assure even cooking.
Substitute red wine vinegar for lemon juice in the salsa verde, if needed. Can also substitute capers for anchovies, if you must.
The salsa verde is at its best when the herbs are diced by hand, so the finished sauce is a little chunky. If using a food processor, be sure to pulse just a couple of times so the salsa doesn't become pulverized.