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Crispy-skinned fish with salsa verde potatoes

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Sea salt

  2. 1kg baby potatoes, halved

  3. 1 cup parsley

  4. 1/3 cup dill

  5. 1 clove garlic, minced

  6. 1 1/2 tbsp lemon juice

  7. 1 1/2 tbsp capers, rinsed

  8. 2 tsp Dijon mustard

  9. 1/3 cup extra-virgin olive oil

  10. Cracked black pepper

  11. 1 tbsp olive oil

  12. 4 x 180g white-fleshed fish fillets, such as blue-eye trevalla or monkfish

  13. 2 tbsp corn flour, seasoned with salt and pepper

  14. Saucepan with lid

  15. Food processor Mixing bowl Colander

  16. Large frying pan

  17. Fish slice or tongs

Instructions Jump to Ingredients ↑

  1. Bring saucepan of salted water to boil. Add potatoes, cover and cook for 15 mins or until just tender.

  2. Make salsa verde Meanwhile, whiz herbs, garlic, lemon juice, capers and mustard in food processor until roughly chopped, while pouring extra-virgin oil down spout. Transfer to bowl.

  3. Drain potatoes and, while still warm, add to salsa verde and season with salt and pepper.

  4. Cook fish Heat olive oil in pan on high. Dust fish skin with corn flour and shake to discard excess. Cook in pan skin-side down for 4 to 5 mins. Turn and cook for 3 to 4 mins or until cooked through. Arrange warm salsa verde potatoes on plate and place fish on top to serve.

  5. Cooking tip The cooking time of fish will vary depending on the thickness of your fillets.

  6. Salsa verde translates as "green sauce" in Italian.

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