Since learning from my new favorite cookbook, 50 Best Plants on the Planet, that cilantro is one of the top five most nutrient dense vegetable on the planet, I love it even more!
Over the weekend I made a huge amount of my Cilantro Chimichurri, and I’ve been enjoying it on everything this week. I mixed it into brown rice, slathered it on a crusty slice of rustic bread, added it to a vegetable stir-fry, and marinated fish in it.
- 1-1/2 pounds Dover Sole fillets, portioned into approximately 4 (6-ounce) pieces
- ¾ cup Cilantro Chimichurri (here's the recipe)
- Sea salt and freshly ground black pepper
- Add the Cilantro Chimichurri to a shallow baking dish or a heavy-duty zip-lock bag.
- Add the Sole fillets and make sure both sides are well coated.
- Let the fish marinate for at least 30 minutes, and up to 1 hour.
- Preheat the broiler, place the marinated fish fillets on a baking sheet, and sprinkle them lightly with salt and pepper.
- Place the baking sheet under the broiler just until the fish is cooked through, 3 to 4 minutes.