Crispy-skinned fish with salsa verde potatoes | Recipe Finder

Ingredients

• Sea salt
• 1kg baby potatoes, halved
• 1 cup parsley
• 1/3 cup dill
• 1 clove garlic, minced
• 1 1/2 tbsp lemon juice
• 1 1/2 tbsp capers, rinsed
• 2 tsp Dijon mustard
• 1/3 cup extra-virgin olive oil
• Cracked black pepper
• 1 tbsp olive oil
• 4 x 180g white-fleshed fish fillets, such as blue-eye trevalla or monkfish
• 2 tbsp corn flour, seasoned with salt and pepper
• Saucepan with lid
• Food processor Mixing bowl Colander
• Large frying pan
• Fish slice or tongs