Fish Family friendly

Baked fish with salsa verde and rosemary potatoes

Name: Baked fish with salsa verde and rosemary potatoes
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Ingredients: 500g small waxy potatoes (such as Anya or coliban), thinly sliced (a mandoline is ideal); 1 lemon, thinly sliced (a mandoline is ideal), plus 2 tsp finely grated zest; 2 tbs chopped rosemary; 3/4 cup (185ml) olive oil; 1 garlic clove; 1 cup flat-leaf parsley; 1 cup basil leaves; 2 tbs capers, rinsed, drained; 4 x 180g firm white fish fillets (such as blue eye)

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Baked fish with salsa verde and rosemary potatoes

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by Warren Mendes

delicious. team

Oct 03, 2015

Succulent baked fish is served with finely sliced potatoes and tangy salsa verde in this surprisingly quick and easy meal.

500g small waxy potatoes (such as Anya or coliban), thinly sliced (a mandoline is ideal)
1 lemon, thinly sliced (a mandoline is ideal), plus 2 tsp finely grated zest
2 tbs chopped rosemary
3/4 cup (185ml) olive oil
1 garlic clove
1 cup flat-leaf parsley
1 cup basil leaves
2 tbs capers, rinsed, drained
4 x 180g firm white fish fillets (such as blue eye)

Method

1.

Preheat the oven to 200C.
2.

Toss potato, lemon slices and rosemary with 1/4 cup (60ml) oil, then season and spread in a roasting pan in a single layer. Bake for 10 minutes.
3.

Meanwhile, to make salsa verde, whiz garlic, parsley, basil, lemon zest and capers in a food processor until finely chopped. With the motor running, slowly add remaining 1/2 cup (125ml) olive oil until mixture is a drizzling consistency. Set aside.
4.

Remove roasting pan from oven and place the fish on top, placing a lemon slice from the pan on top of each fillet. Season, then bake for a further 8 minutes or until the fish is cooked through.
5.

Serve drizzled with salsa verde.