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Gremolata is often associated with Osso Bucco, but we love it with fish too. Think of it as an Italian version of salsa. Make sure to finely chop everything – or use a micro-plane for the garlic and lemon zest.


You can double or triple this recipe, then mix the leftovers with butter to make a Gremolata Compound Butter and freeze it for future use.


6 tablespoons finely chopped parsley

1 lemon, zested, then finely chopped

2 cloves garlic, grated with a micro-plane (or very finely chopped)

Salt to taste


Grate the garlic and lemon onto the chopped parsley. Add a touch of salt to taste. Continue chopping until everything is mixed together. 


NOTE: If using to coat whole fish (or fish fillets), add approximately 2 tablespoon of olive oil to make a paste. 

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