Linguado Com Salsa Verde Portuguese Fish in Parsley Sauce
Transport your taste buds to the Portuguese coast with Linguado Com Salsa Verde, a simple yet elegant dish that showcases tender sole fillets bathed in a vibrant parsley and garlic sauce. This traditional recipe combines the delicate flavors of freshly seared fish with a zesty blend of white wine, lemon juice, and briny capers, creating a bright and savory sauce that elevates the dish. Ready in just 35 minutes, this seafood classic is perfect for busy weeknights or a sophisticated dinner party. Serve it alongside crusty bread, steamed vegetables, or boiled potatoes to soak up every drop of the luscious, herb-infused sauce. With its fresh ingredients and bold flavors, this authentic Portuguese fish recipe is a delightful way to bring Mediterranean-inspired cuisine to your table.
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Recipe Information
Ingredients
- 4 pieces Sole fillets
- 3 tablespoons Olive oil
- 1 whole Lemon
- 1 bunch Fresh parsley
- 2 whole Garlic cloves
- 100 milliliters White wine
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 1 tablespoon Capers
- 50 milliliters Water
Instructions
1. Season the sole fillets on both sides with salt and black pepper.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
3. Gently place the sole fillets in the skillet and cook for 2-3 minutes on each side until golden brown and just cooked through. Remove the fillets and set aside on a warm plate.
4. In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Reduce the heat to medium.
5. Mince the garlic cloves and finely chop the parsley leaves. Add the garlic to the skillet and sauté for 1 minute until fragrant.
6. Add the white wine and water to the skillet, stirring to dissolve any bits stuck to the bottom of the pan. Let the mixture simmer for 3-4 minutes to reduce slightly.
7. Stir in the chopped parsley and capers, then squeeze in the juice of the lemon. Mix well and let the sauce cook for an additional 2 minutes.
8. Return the cooked sole fillets to the skillet, spooning the parsley sauce over the fish to coat evenly.
9. Let the fish heat through for 1-2 minutes, then transfer to a serving platter.
10. Serve immediately with boiled potatoes, steamed vegetables, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 783 mg | 34% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.1 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 415 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
