1/4 cup chopped fresh parsley
1/4 cup chopped fresh courgettes
1/4 cup chopped fresh green bell pepper
2 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons salt
1/4 cup fresh lemon juice
8 ounces canned mushroom mushrooms
Place parsley, courgettes, green bell pepper, garlic and olive oil in a mortar and pestle. Mix well and coat in water. Sprinkle with salt, lemon juice and mushrooms. Cover and shake vigorously to coat. Cover and refrigerate at least 2 hours, up to 24 hours, to marinate.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Saute mushrooms for about 5 minutes and remove from pan. Remove pan from heat and stir in parsley, green pepper, garlic and olive oil. Pour sauce into a small bowl and toss gently to coat.
Refrigerate last night's leftover marinade for later use, or refrigerate leftover marinade and honey. Serve over grilled and sliced fish and pasta.