Recipe

Crisp blue-eye with salsa verde potatoes

This fast family fish dinner for four will become a regular meal at your place. It's so fresh, so simple and so delicious.

Jul 29, 2014 2:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Salsa verde potatoes
  • 800 gram baby potatoes
  • 1 cup flat-leaf parsley
  • 1/3 cup dill sprigs
  • 1/4 cup mint
  • 1/4杯(50克)孩子的恶作剧,冲洗,精疲力尽的感觉
  • 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

Crisp blue-eye with salsa verde potatoes
  • 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.

Notes

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

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