Yields2 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins


 6 small red royale potatoes
 1 mint, sprig
 1 tbsp capers
 60 g rocket
 500 g white fish e.g. barramundi, sea perch or anything that is fresh and within your budget
Salsa Verde
 1 cup flat leaf parsley
 1 cup mint leaves
 ½ cup dill
 ¼ cup extra virgin olive oil
 1 tsp Dijon mustard
 1 tbsp lemon juice

1

In a medium sized saucepan boil water. Place potatoes and sprig of mint in the boiling water for 15 minutes or until potatoes are tender. Use a fork to test. If it slides into the potato, they're ready.

2

Make the salsa verde by placing all of the ingredients in a small blender or use a bar mix and mix to form a paste. If you don't have a blender/ bar mix, chop the herbs as finely as you can and place them in a jar with the other ingredients and shake vigorously.

3

Halve the potatoes lengthways and then heat up the frying pan and add olive oil, fish, capers and potatoes. Cook the fish for approximately 3 minutes each side.

Optional: If you would like broccolini with your fish, while the fish is cooking boil the kettle again and and once boiled put the broccolini in the same saucepan that you used for the potatoes and cover the hot water for 1-2 minutes.

4

Cover plates with rocket and top with fish and potatoes. Put the pan back on, add a drizzle of olive oil. When hot add the broccolini and season with pepper. Toss for 1-2 minutes then quickly add to the plates, drizzle with more salsa verde and you're ready to eat!

GF, DF and LF




Ingredients

 6 small red royale potatoes
 1 mint, sprig
 1 tbsp capers
 60 g rocket
 500 g white fish e.g. barramundi, sea perch or anything that is fresh and within your budget
Salsa Verde
 1 cup flat leaf parsley
 1 cup mint leaves
 ½ cup dill
 ¼ cup extra virgin olive oil
 1 tsp Dijon mustard
 1 tbsp lemon juice

Directions

1

In a medium sized saucepan boil water. Place potatoes and sprig of mint in the boiling water for 15 minutes or until potatoes are tender. Use a fork to test. If it slides into the potato, they're ready.

2

Make the salsa verde by placing all of the ingredients in a small blender or use a bar mix and mix to form a paste. If you don't have a blender/ bar mix, chop the herbs as finely as you can and place them in a jar with the other ingredients and shake vigorously.

3

Halve the potatoes lengthways and then heat up the frying pan and add olive oil, fish, capers and potatoes. Cook the fish for approximately 3 minutes each side.

Optional: If you would like broccolini with your fish, while the fish is cooking boil the kettle again and and once boiled put the broccolini in the same saucepan that you used for the potatoes and cover the hot water for 1-2 minutes.

4

Cover plates with rocket and top with fish and potatoes. Put the pan back on, add a drizzle of olive oil. When hot add the broccolini and season with pepper. Toss for 1-2 minutes then quickly add to the plates, drizzle with more salsa verde and you're ready to eat!

GF, DF and LF
Crispy fish with potato salsa verde (Donna Hay)

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