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Categories:
baby potatoes fresh parsley dill sprigs clove garlic lemon juice capers mustard extra-virgin olive oil olive oil skin-on white fish cornstarch
Viewed: 20 - Published at: 8 years agoIngredients
- 2 1/4 lb baby potatoes, halved
- 2/3 cup fresh parsley, chopped
- 1 2/3 cup fresh dill sprigs, chopped
- 1 clove garlic, minced
- 2 tsp lemon juice
- 2 tsp capers, rinsed
- 2 tsp Dijon mustard
- 1/3 cup extra-virgin olive oil
- 1 tbsp olive oil
- 4 None skin-on white fish fillets, such as cod or haddock (6 oz each)
- 2 tbsp cornstarch, seasoned with salt and pepper
Method
- Bring saucepan of salted water to boil. Add potatoes, cover and cook for 15 mins, or until just tender.
- Meanwhile, puree herbs, garlic, lemon juice, capers, and mustard in food processor while pouring extra-virgin oil down spout, until all the oil is blended. Transfer to bowl.
- Drain potatoes and, while still warm, add to herb oil and season with salt and pepper.
- Heat olive oil in pan on high. Dust fish skin with cornstarch and shake off excess. Cook, skin-side down, for 4-5 mins. Turn and cook for 3-4 mins, until cooked through.
- Arrange warm potatoes on plate and place fish on top.
