Pescado a la Plancha con Salsa Verde y Arroz (Seared Fish in Green Salsa)
Golden seared white fish fillets laid on a pool of warm green salsa, served with fluffy coriander lime rice.
Made with Salsa verde (cooked tomatillo salsa) and Cilantro lime rice. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.64 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the fish dry with kitchen paper. Season both sides with the salt and half the lime juice. Leave for 5 minutes.
- 2
Warm your ready made cilantro lime rice (see its base recipe) with a splash of water in a covered pan over a low heat, stirring now and then, until steaming hot all the way through.
5 min - 3
Pour your ready made salsa verde (see the base recipe) into a small pan and heat gently for 5 minutes until just steaming. Keep warm.
- 4
Heat the oil in a non stick frying pan over a medium high heat. Cook the fish for 3 to 4 minutes on the first side without moving, until golden. Turn and cook for 2 to 3 minutes until the flesh flakes and is opaque all the way through.
7 min - 5
Spoon the warm salsa onto 4 plates. Place the fish on top and add the rice alongside.
- 6
Finish with sliced avocado, coriander and a squeeze of the remaining lime juice.
Tips
- Dry fish fillets well. Wet fish steams instead of searing and sticks to the pan.
- Do not move the fish until it releases from the pan easily. If it clings, give it another 30 seconds.
- Thick fillets need 4 minutes a side; thin ones like plaice need 2.
Storing and freezing
Eat straight away. Leftover fish keeps 1 day in the fridge; chill within 2 hours, and reheat the rice only once until steaming hot.
Questions
Which fish works best?
Firm white fish such as cod, haddock, hake or sea bass hold together and have a mild flavour that suits the sharp salsa. Salmon also works but gives a richer result.
Can I use frozen fish?
Yes. Thaw it fully in the fridge overnight, then dry it very well before seasoning and searing, or it will not brown.
Can I bake the fish instead?
Yes. Place the seasoned fillets in a dish with the salsa and bake at 200°C (180°C fan, gas mark 6) for 12 to 15 minutes, until the flesh flakes.
More made with salsa verde (cooked tomatillo salsa)
Chilaquiles Verdes con Arrachera (Green Chilaquiles with Steak)
GFNFTamales de Puerco en Salsa Verde (Pork Tamales in Green Salsa)
GFDFEFPollo en Salsa Verde (Braised Chicken in Green Salsa)
DFEFNFTlacoyos de Frijol con Camarones (Bean-Stuffed Masa Cakes with Prawns)
GFEFNFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.