Ingredients
1cupflat-leaf parsley leaves,lightly packed
3tbspcapers,drained
1clovegarlic
4tsplemon juice
1tspanchovy paste
½tspdijon mustard
¾tspsalt
fresh ground black pepper
8tbspolive oil
1lbsmall new potatoes,(about 6 potatoes)
4catfish fillets
Preparation
Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, ¼ teaspoon of salt, and ⅛ teaspoon of pepper in a blender.
Pulse to chop.
With the machine running, add 7 tablespoons of oil in a thin stream to make a smooth puree.
Put the potatoes in a medium saucepan of salted water.
Bring to a boil, reduce the heat, and simmer for about 15 minutes until tender. Drain.
Light the grill or heat the broiler.
Coat the fish with the remaining 1 tablespoon oil and sprinkle with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper.
Grill or broil the fish for 3 minutes.
Turn and cook for 3 to 4 minutes longer until just done.
To serve, drizzle some of the salsa verde over the fish and potatoes.
Serve the remaining salsa verde alongside.
