About recipe

As part of ongoing sustainability efforts in our kitchen, Executive Chef Brian Hillmer uses underappreciated species of fish that are a plentiful part of New England’s bounty. Fish such as pollock, skate wing, hake, and monkfish regularly make their way onto the menu, each with their own distinctive qualities. These fish are nutritional powerhouses, delightful vehicles for flavor, and their wide availability helps protect overfished species. Our clients enjoy this recipe for herby, Lemon Herb Fish and we hope you do, too!

Ingredients (serves 2)

• 1 lb Hake or Pollock fillets
• 1 garlic clove
• 1 tablespoon fresh parsley
• 1 teaspoon fresh thyme
• 1 tablespoon fresh cilantro
• 1 tablespoon fresh mint
• Juice of 1 lemon
• 1 tablespoon olive oil
• ½ teaspoon Kosher salt
• Pinch of ground pepper

Preparation

1. Combine garlic, herbs, lemon juice, oil, salt, and pepper and puree in a blender until smooth.
2. Place fish fillets on a sheet pan lined with parchment or lightly sprayed with nonstick cooking spray.
3. Pour marinade evenly over fish.
4. Bake in oven at 350 degrees Fahrenheit for 15 minutes or until fish is flaky.