Ingredients
- 2-4 panfish, scaled, gutted (bluegill, perch, crappie, etc)
- 1 bunch cilantro
- ½ bunch parsley
- ½ lime
- 4 cloves garlic
- ½ t red pepper flake
- Salt
- Extra virgin olive oil
Instructions
Watch How to Cook Chimichurri Roasted Panfish video
Chop Cilantro & Parsley
Finely chop cilantro and parsley. Mince garlic and combine with cilantro and parsley in a mixing bowl.
Add Juice & other Seasoning
Add juice from half a lime, red pepper flake, and a pinch each of salt and pepper.
Add Olive Oil
Mix and add in a few tablespoons of olive oil. Taste and adjust seasoning as needed.
Score Fish
Make a few evenly spaced, small incisions vertically on the fish, season with salt and pepper.
Season Fish
Season with salt and pepper.
Add Chimichurri
Stuff fish with a few slices of lime and leftover herbs. Place on lightly oiled baking sheet, cover topside with chimichurri.
Roast Panfish
Roast in oven for 6-10 minutes until internal temperature at thickest point reaches 135°F.
Cool, Then Serve
Remove from oven and allow to rest for 5-10 minutes before serving.
Chef Bio - Wade Truong
Wade is a lifelong Virginian, self-taught chef and hunter has been featured in The New York Times and Garden & Gun. His passion for cooking and sharing food is the foundation of his obsession with the outdoors and the resources they provide. Wade believes every meal should be “enjoyed and celebrated, meaningful, and mindful.”