Crispy-skinned fish with salsa verde potatoes
Keywords
- Crispy-skinned fish with salsa verde potatoes
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Cooking tools:
- Stove
- Skillet
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Spatula
- Plate
- Fork
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
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