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Categories:
potatoes parsley fresh dill fresh mint baby capers clove garlic lemons extra-virgin olive oil cod fillets crusty bread
Viewed: 47 - Published at: 6 years agoIngredients
- 2 lb baby potatoes
- 2/3 cup fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh dill, finely chopped
- 2 tbsp fresh mint, finely chopped
- 2 oz baby capers, rinsed, drained
- 1 clove garlic, minced
- 2 None lemons, juiced
- 1/4 cup extra virgin olive oil
- 4 (7 oz) cod fillets, skin-on
- None None crusty bread, to serve
Method
- For the salsa verde potatoes, cook potatoes in salted boiling water for 10-12 mins, until just tender. Drain, let cool slightly then halve. Combine chopped herbs, capers, garlic, lemon juice and olive oil. Toss with warm potatoes and season to taste.
- Lightly oil a large heavy-bottomed frying pan over medium-high heat. Season fish and score skin. Cook skin side down for 3-4 mins, until crisp and golden. Flip over and cook for 1-2 mins, until just cooked through. Serve with potatoes and crusty bread.
