Whole Roasted Fish with Potatoes, Green Olives, and Salsa Verde

Ingredients

• Leaves from 1 bunch Italian parsley, very finely chopped
• Leaves from 1 bunch mint or spearmint, very finely chopped
• 4 cloves garlic, finely chopped
• 2 tbsp. capers
• Finely grated zest of 3 lemons
• 1 cup castelvetrano olives, smashed with the side of a chef’s knife and pitted
• 1 cup arbequina olives, smashed with the side of a chef’s knife and pitted
• Fresh lemon juice, to taste
• Extra-virgin olive oil, to taste
• 12 medium Yukon gold potatoes, 1–2 inches wide each
• Sea salt, for finishing
• 1 2-lb. black bass, gutted and scaled, fins trimmed off back and sides
• Extra-virgin olive oil, for serving
• Salt