Baked fish with salsa verde and rosemary potatoes

Cooking Fish Baked fish with salsa verde and rosemary potatoes

Succulent baked fish is served with finely sliced potatoes and tangy salsa verde in this surprisingly quick and easy meal.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat the oven to 200C.
  2. Toss potato, lemon slices and rosemary with 1/4 cup (60ml) oil, then season and spread in a roasting pan in a single layer. Bake for 10 minutes.
  3. Meanwhile, to make salsa verde, whiz garlic, parsley, basil, lemon zest and capers in a food processor until finely chopped. With the motor running, slowly add remaining 1/2 cup (125ml) olive oil until mixture is a drizzling consistency. Set aside.
  4. Remove roasting pan from oven and place the fish on top, placing a lemon slice from the pan on top of each fillet. Season, then bake for a further 8 minutes or until the fish is cooked through.
  5. Serve drizzled with salsa verde.

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500g small waxy potatoes , thinly sliced
1 lemon, thinly sliced , plus 2 tsp finely grated zest
2 tbs chopped rosemary
3/4 cup olive oil
1 garlic clove
1 cup flat-leaf parsley
1 cup basil leaves
2 tbs capers, rinsed, drained
4 x 180g firm white fish fillets

Adv

Autors
Preparation time
10
Cooking time
18
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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