Zucchini Cooking for the Parrotfish

Zucchini Cooking for the Parrotfish

I was surprised to see Parrotfish on sale at my local market as I had always thought it was poisonous. That is actually just a rumor and I have tried and lived to tell how great Parrotfish is to eat. It is comparable to grouper, it has white flakey meat without much of a fish or sea taste. Interestingly, Parrotfish are most herbivores, so catching them can be quite difficult. They need to be netted or speared as they won’t take a lure on a fishing line. Anyways, This is a very simple dish that comes from the Canary Islands that is delicious and highlights the tender flavor of the fish.



  • About 1 pound of Parrotfish
  • 1 chopped tomato
  • 1 small Zucchini cut julienne
  • 5 cloves of garlic
  • 1/4 cup of olive oil
  • A few sprigs of Cilantro
  • Black pepper
  • Sea salt


Clean and halve the parrotfish, without removing the scales. Place the parrot fish in an oven dish, drizzle with half the oil and a little salt. Bake in a pre-heated oven at 400ºF for 10 minutes. Crush the garlic in a mortar, with the Cilantro and the pepper. Gently fry the tomato, zucchini and the crushed seasoning in the remaining oil. Spread the sauce on the fish. Bake the fish in the oven for a further 15 minutes and serve.