Roasted fish fillets with chimichurri sauce

Ingredients

Sauce

• ½ bunch parsley, washed and trimmed
• ½ bunch cilantro, washed and trimmed 
• 3 sprigs oregano, washed (leaves only) 
• 1 clove garlic, minced
• ¼ tsp (1 mL) each salt and pepper
• ¼ tsp (1 mL) hot pepper flakes 
• 2 tbsp (30 mL) red wine vinegar
• ½ cup (125 mL) canola oil

Fish

• 4 haddock or cod fillets (1 lb./500 g)
• 2 tbsp (25 mL) lemon juice
• ½ cup (125 mL) dry whole-wheat bread crumbs 

Instructions

1. In a food processor, pulse together parsley, cilantro, oregano, garlic, salt, pepper, and hot pepper flakes. Add vinegar and canola oil; pulse until smooth but still slightly chunky. (Remaining sauce can be stored in the refrigerator for up to 3 days.)
2. In a shallow dish add bread crumbs. Brush fillets all over with lemon juice; dip into crumb mixture, turning to coat all over.
3. Place on a greased baking sheet; broil for about 5 minutes or until fish is opaque, golden and flakes easily when tested with a fork. Serve with sauce.