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: ⅔ cup flat leaf parsley, lightly packed; 3 tablespoons capers, drained; 1 garlic clove; 4 teaspoons lemon juice; 1 teaspoon anchovy paste; ½ teaspoon Dijon mustard; ¾ teaspoon salt; fresh ground black pepper; 8 tablespoons olive oil; 1 lb about 6 new potato, quartered (or 3 boiling potatoes cut into 1-inch chunks); 4 catfish fillets, about 1/2 inch thick (about 2 pounds in all)

Servings: persons

⅔ cup flat leaf parsley, lightly packed
3 tablespoons capers, drained
1 garlic clove
4 teaspoons lemon juice
1 teaspoon anchovy paste
½ teaspoon Dijon mustard
¾ teaspoon salt
fresh ground black pepper
8 tablespoons olive oil
1 lb about 6 new potato, quartered (or 3 boiling potatoes 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.
2
Pulse to chop.
3
With the machine running, add 7 tablespoons of the oil in a thin stream to make a smooth puree.
4
Put the potatoes in a medium saucepan of salted water.
5
Bring to a boil, reduce the heat, and simmer until tender, about 15 minutes.
6
Drain.
7
Light the grill or heat the broiler.
8
Coat the fish with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
9
Grill or broil the fish for 3 minutes.
10
Turn and cook until just done, 3 to 4 minutes longer.
11
TO SERVE:Drizzle some of the salsa verde over the fish and potatoes.
12
Serve the remaining salsa verde alongside.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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: ⅔ cup flat leaf parsley, lightly packed, 3 tablespoons capers, drained, 1 garlic clove, 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.

Catfish and Potatoes With Salsa Verde

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