Name: Crisp blue-eye with salsa verde potatoes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Salsa verde potatoes; 800 gram baby potatoes; 1 cup flat-leaf parsley; 1/3 cup dill sprigs; 1/4 cup mint; 1/4 cup (50g) baby capers, rinsed, drained; 1 clove garlic, crushed; 2 lemons, juiced; 1/4 cup (60ml) extra virgin olive oil; Crisp blue-eye; 4 200g blue-eye fillets, skin on; crusty bread, to serve (optional)

Ingredients

Salsa verde potatoes

800 gram baby potatoes

1 cup flat-leaf parsley

1/3 cup dill sprigs

1/4 cup mint

1/4 cup (50g) baby capers, rinsed, drained

1 clove garlic, crushed

2 lemons, juiced

1/4 cup (60ml) extra virgin olive oil

Crisp blue-eye

4 200g blue-eye fillets, skin on

crusty bread, to serve (optional)

Method

1.Cook potatoes in a large saucepan of salted boiling water for 10-12 minutes, until just tender. Drain. Cool slightly, then cut in half.

2.Meanwhile, to make salsa verde, place half of herbs in hollow of a mezzaluna cutting board. Holding mezzaluna by handles, rock blade back and forth. Move mezzaluna around cutting surface until herbs are finely chopped. Carefully wipe herbs from mezzaluna blade. If using a double- or triple-bladed mezzaluna, use a wooden skewer to clean blades rather than fingers. Repeat with remaining herbs.

3.Combine chopped herbs and remaining salsa verde ingredients in a bowl. Add warm potato and gently toss to combine. Season to taste.

4.Spray a non-stick frying pan with cooking oil spray and heat on medium-high. Season fish and score skin. Cook skin side down for 3-4 minutes, until crisp and golden. Turn and cook for another 1-2 minutes, until just cooked through. Serve fish with potato and bread, if you like.

This makes a great recipe for two – simply halve the ingredients to serve two people.
Note

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Ingredients

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