Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Easy recipes, Seafood
Convenience recipes: four or less

Salsa verde translates as “green sauce” in Italian.

INGREDIENTS

SERVES 4
PREP TIME 10 mins
COOKING TIME 15 mins

EQUIPMENT
Saucepan with lid; food processor; mixing bowl; colander; large frying pan; fish slice or tongs

Sea salt
1kg baby potatoes, halved

Salsa verde
1 cup parsley
1⁄3 cup dill
1 clove garlic, minced
1½ tbsp lemon juice
1½ tbsp capers, rinsed
2 tsp Dijon mustard
1⁄3 cup extra-virgin olive oil
Cracked black pepper

Fish
1 tbsp olive oil
4 x 180g white-fleshed fish fillets, such as blue-eye trevalla or monkfish
2 tbsp corn flour, seasoned with salt and pepper

METHOD

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.


COOKING TIP

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