Oven-roasted
Fish with Potatoes and Salsa Verde
This recipe is
delightfully different and makes a complete meal for two to three people with
perhaps a simple green salad with a lemony dressing as an accompaniment. Chunks
of skinless cod fillet
are good in this, but any firm, thick white fish could be used – chunks of
monkfish tail would be particularly good for a special occasion.
Serves : 2 – 3
Ingredients:
1lb / 450g Cod Fillet, skinned
1lb 4oz / 570g Desirée or King Edward Potatoes
1 tbsp Olive Oil
1 Heaped tbsp Finely Grated Parmesan (Parmigiano Reggiano)
Salt and Freshly
Milled Black Pepper
FOR THE SALSA VERDE:
1 Clove Garlic, peeled
1 Level tsp Maldon Sea
Salt
2 Anchovy Fillets,
drained and chopped
1 Level tsp Wholegrain
Mustard
1 Level tbsp Salted Capers,
rinsed, drained and roughly chopped
1 Heaped tbsp Finely Chopped Fresh Basil
1 Heaped tbsp Finely Chopped Fresh Parsley
2 tbsp Olive Oil
1½ tbsp Lemon Juice
Freshly Milled Black
Pepper
Instructions:
- To
begin this recipe you need to set to work preparing the salsa verde ingredients and have them lined up ready.
- Now
crush the garlic
with the salt
using a pestle and mortar and, when it becomes a purée, simply add all the
prepared ingredients and whisk well to blend them thoroughly.
- Now
turn the oven on at Gas Mark 6 / 400°F / 200°C.
- Next
prepare the potatoes:
put the kettle on, then peel and chop the potatoes into ¼
inch / 5mm slices.
- Place
them in a shallow saucepan, then add salt and just enough
boiling water to barely cover them.
- Simmer,
with a lid, for 7 – 8 minutes – they need to be almost cooked but not
quite – then drain off the water and cover them with a cloth for 2 – 3
minutes to absorb the steam.
- Now
arrange half the potatoes
over the base of the baking dish and season well, wipe the fish with kitchen
paper, cut it into 1½ inch / 4cm chunks and arrange it over the potatoes,
seasoning again.
- Next
spoon the salsa verde all over and arrange the
rest of the potato
slices over, overlapping them slightly.
- Then
brush them lightly with the olive oil,
season once more and sprinkle the cheese over.
- Now
bake the whole lot on a high shelf of the oven for about 30 minutes, by
which time the fish
will be cooked and the potatoes golden
brown.
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