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. 

​

​

Printable version