Catfish And Potatoes With Salsa Verde Recipe

Name: Catfish And Potatoes With Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup lightly packed flat-leaf parsley leaves; 3 tablespoons drained capers; 1 clove garlic; 4 teaspoons lemon juice; 1 teaspoon anchovy paste; 1/2 teaspoon Dijon mustard; 3/4 teaspoon salt; Fresh-ground black pepper; 8 tablespoons olive oil; 1 pound small new potatoes (about 6), quartered, or boiling potatoes (about 3), cut into 1-inch chunks; 4 catfish fillets, about 1/2 inch thick (about 2 pounds in all)

Servings: persons

2/3 cup lightly packed flat-leaf parsley leaves
3 tablespoons drained capers
1 clove garlic
4 teaspoons lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Dijon mustard
3/4 teaspoon salt
Fresh-ground black pepper
8 tablespoons olive oil
1 pound small new potatoes (about 6), quartered, or boiling potatoes (about 3), cut into 1-inch chunks
4 catfish fillets, about 1/2 inch thick (about 2 pounds in all)

1
Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/4 teaspoon of the salt and 1/8 teaspoon pepper in a blender. Pulse to chop. With the machine running, add 7 tablespoons of the oil in a thin stream to make a smooth puree.
2
Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 15 minutes. Drain.
3
Light the grill or heat the broiler. Coat the fish with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the fish for 3 minutes. Turn and cook until just done, 3 to 4 minutes longer.
4
To serve, drizzle some of the salsa verde over the fish and potatoes. Serve the remaining salsa verde alongside.
5
Fish Alternatives: In place of the catfish, you can use swordfish, salmon, halibut, or tuna steaks, or mahimahi or mackerel fillets--really almost any fish you can grill.
6
Wine Recommendation: Once one of the most popular of all Italian whites, Verdicchio is better than ever these days. Sip it with this dish and discover how the wine's tangy character complements both fish and pungent sauces.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup lightly packed flat-leaf parsley leaves, 3 tablespoons drained capers, 1 clove garlic, 4 teaspoons lemon juice, and more.

Yes, Catfish And Potatoes With Salsa Verde falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Catfish And Potatoes With Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions