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
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 tbsp chopped rosemary; 3/4 cup (185ml) olive oil; 1 garlic clove; 1 cup flat-leaf parsley; 1 cup basil leaves; 2 tbsp capers, rinsed, drained; 4 x 180g firm white fish fillets (such as blue eye)

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Prep Time: 10 minutes

Cook Time: 18 minutes

Total: 28 minutes

Servings: 4

Cost: $10.41 /serving

Author : Valli Little & Warren Mendes

parsley lemon potato

Baked fish with salsa verde and rosemary potatoes

Ingredients

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500 grams 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 zest2 tbsp chopped rosemary3/4 cup (185 milliliters) olive oil1 garlic clove1 cup flat-leaf parsley1 cup basil leaves2 tbsp capers, rinsed, drained4 x 180 grams firm white fish fillets (such as blue eye)

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Instructions

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Step 1

Preheat the oven to 200C.

Step 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.

Step 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.

Step 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.

Step 5

Serve drizzled with salsa verde.