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Parve
Easy
4 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
Go ahead and quadruple the recipe: The chimichurri sauce in this recipe can also be used on any meat, poultry or vegetable dish.
1 branzino, whole or butterflied
salt, to taste
freshly ground Gefen Black Pepper, to taste
1 lemon
2 tablespoons Gefen Olive Oil
1 bunch parsley
1 cup fresh Italian parsley
2 tablespoons fresh cilantro
1 tablespoon fresh oregano
1 tablespoon fresh thyme
3 cloves garlic
1/4 small red onion, diced
2 tablespoons Tuscanini Apple Cider Vinegar
5 tablespoons lime juice
1 teaspoon lime or lemon zest
1/2 cup Gefen Olive Oil
1/2 red chili, chopped
salt, to taste
Preheat oven to 350 degrees Fahrenheit. Wash inside and outside of fish and pat dry. Score across fish and through skin three to four times on each side, and season with salt and pepper.
Slice lemon and spread on baking pan. Place seasoned fish, skin-side up, over lemon slices. Brush with olive oil and sprinkle with fresh parsley.
Bake for 10-15 minutes, until cooked through.
Add all ingredients to food processor and process by pulsing until chopped and combined. Season to taste, and set aside.
Serve fish with sauce over rice pilaf. Finish with roasted carrots and lemon wedges.
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