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Click HereAward-winning food blogger Molly Wizenberg, creator of Orangette, adapted this recipe from Lynne Rossetto Kasper, host of NPR's "Splendid Table" show. Molly notes: “…be sure to use an olive oil that, as Rossetto Kasper says, you would want to eat from a spoon. From there, it's hard to go wrong. If you halve this recipe, do not halve the amount of poaching liquid and aromatics. Halve only the amount of fish.”
Editor's Note: Like other green herbs (e.g., cilantro, rosemary, oregano, thyme), parsley sits near the top of the antioxidant-content scale, with much more per ounce than most any fruit or vegetable provides.