White Fish with Salsa Verde

with smashed new potatoes, roasted tomatoes & asparagus

Serves: 4  |  Time: ~60 minutes

Ingredients

Fish

• 4 fillets local white fish (mahi-mahi, grouper, or snapper)
• Salt & black pepper
• Olive oil
• Blackened seasoning (optional)

Salsa Verde

• 1 large bunch parsley, finely chopped
• 1 tbsp Dijon mustard
• 7 tbsp olive oil
• 3 tbsp red wine vinegar
• ¼ cup capers, finely chopped
• 1–2 garlic cloves, minced
• Salt & black pepper, to taste

Smashed New Potatoes

• New potatoes (about 800 g–1 kg)
• Olive oil
• Salt
• Knobs of butter

Sides

• 1 pint cherry tomatoes
• Olive oil
• Salt & black pepper
• 1 kg asparagus, trimmed
• 1 knob butter
• 1 garlic clove, minced

Method

Salsa Verde

Combine the parsley, Dijon mustard, olive oil, red wine vinegar, capers, garlic, salt, and pepper in a bowl. Mix well and set aside to allow the flavours to develop.

Smashed New Potatoes

1. Preheat the oven to 220°C (425°F).
2. Boil the new potatoes in well-salted water until just tender.
3. Drain, place on a baking tray, and gently smash each potato.
4. Drizzle with olive oil, season with salt, and dot with butter.
5. Roast until golden and crispy, 30–40 minutes.
6. Reduce oven temperature to 180°C (350°F).

Roasted Tomatoes & Asparagus

1. Toss tomatoes with olive oil and salt.
2. Toss asparagus with olive oil, salt, pepper, garlic, and butter.
3. Roast together for 10 minutes.
4. Remove asparagus; roast tomatoes 5 minutes more.

Fish

1. Season fish with salt and blackened seasoning, if using.
2. Sear in hot olive oil until golden, 2–3 minutes per side.

To Serve

Plate smashed potatoes, add asparagus, top with fish, scatter tomatoes, and spoon salsa verde generously over the top.