Name: Roast tarakihi and potatoes with salsa verde
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: Salsa verde; 2 cloves garlic; 2 tablespoon salted capers, rinsed and dried; 4 anchovy fillets; 6 pickled gherkins; 2 large handful herbs (i used flat-leaf parsley, mint and basil); 1 teaspoon dijon mustard; 2 tablespoon lemon juice; 4 tablespoon olive oil; Roast tarakihi and potatoes; 1 whole tarakihi (approx. 30cm long), scaled and gutted; 1/2 cup flat-leaf parsley, finely chopped; 4 clove garlic, finely chopped; 50 gram butter; 6 large red potatoes, scrubbed and cut into 5mm slices; 2 tablespoon olive oil; 1/2 cup white wine; juice of 1 lemon; peppery greens such as rocket or watercress, to serve

Ingredients

Salsa verde

2 cloves garlic

2 tablespoon salted capers, rinsed and dried

4 anchovy fillets

6 pickled gherkins

2 large handful herbs (i used flat-leaf parsley, mint and basil)

1 teaspoon dijon mustard

2 tablespoon lemon juice

4 tablespoon olive oil

Roast tarakihi and potatoes

1 whole tarakihi (approx. 30cm long), scaled and gutted

1/2 cup flat-leaf parsley, finely chopped

4 clove garlic, finely chopped

50 gram butter

6 large red potatoes, scrubbed and cut into 5mm slices

2 tablespoon olive oil

1/2 cup white wine

juice of 1 lemon

peppery greens such as rocket or watercress, to serve

Method

1.To make salsa verde, roughly hand-chop the garlic, capers, anchovies, gherkins and herbs. Stir in the remaining ingredients and season with black pepper. Taste and adjust seasoning with more pepper, lemon juice or oil, if necessary.

2.Score the fish with a sharp knife, ensuring the cuts are deep.

3.Mix the parsley, garlic and butter then rub into both sides of the fish. Season.

4.Put the potatoes and oil in a baking dish and spread out evenly in the base. Roast at 200°C for 20 minutes.

5.Remove from the oven and place the fish on top. Pour on the wine and lemon juice and return to the oven for 20-30 minutes, or until the thickest part of the fish is cooked.

6.Serve each person a few potatoes, a piece of fish, a big spoonful of salsa verde and a handful of peppery leaves.

Serve salsa verde on the day it is made. Check label of mustard if eating gluten-free.
Note

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Ingredients

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