At the beginning of the summer I purchased a parsley herb plant. And the sucker took off. I now have a veritable jungle of parsley. So I have to use it up before the Fall hits our area. This recipe is one of those efforts. I’ve used parsley for everything, so why not fish fillets embedded in the stuff? You probably could do the same recipe with chicken or lamb, even steaks. You would just have to modify the baking procedure so it accommodates  chicken, lamb or beef.

This recipe goes well with any white, firm fleshed fillets, be it haddock, cod, turbot, perch, pollock, ext. With your favorite side dish, be it potatoes, vegetables, rice, couscous, or even pasta, it can’t be beat.



2 pounds fish fillets
½ cup olive oil
2 tablespoons white vinegar
Salt and freshly ground black pepper to taste
1 tablespoons chopped fresh oregano or 1 teaspoon dried
1 cup chopped fresh parsley (loosely packed)


  1. Preheat oven to 375 degrees F.
  2. Rinse fish fillets under cold running water and pat dry with paper towels.
  3. Place fillets in a greased skillet or pan. Drizzle with olive oil and vinegar. Season well with the salt, pepper and oregano. Top with parsley.
  4. Transfer to oven and bake until fillets are tender and flake easily with a fork, about ½ hour.
    Yield: 4 servings.