Oven-roasted Fish with Potatoes and Salsa Verde recipe | Delia Smith

Ingredients

• 1 lb (450 g) cod fillet, skinned
• 1 lb 4 oz (570 g) Desirée or King Edward potatoes
• 1 tablespoon olive oil
• 1 heaped tablespoon finely grated Parmesan (Parmigiano Reggiano)
• salt and freshly milled black pepper
• 1 clove garlic, peeled
• freshly milled black pepper
• 1 level teaspoon Maldon sea salt
• 2 anchovy fillets, drained and chopped
• 1 level teaspoon wholegrain mustard
• 1 level tablespoon salted capers, rinsed, drained and roughly chopped
• 1 heaped tablespoon finely chopped fresh basil
• 1 heaped tablespoon finely chopped fresh parsley
• 2 tablespoons olive oil
• 1½ tablespoons lemon juice