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1
Make the sauce: In a small bowl, combine mint, parsley, basil, garlic, and capers.
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2
Stir in lemon juice and oil; season with salt and pepper.
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3
(Sauce can be refrigerated up to 1 week in an airtight container.)
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4
Make the vegetables: Preheat oven to 350F.
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5
Arrange tomatoes, cut side up, on two large rimmed baking sheets, and sprinkle with sugar.
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6
Bake until softened, about 1 hour.
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7
Raise oven to 475F.
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8
While tomatoes are roasting, in a large saucepan, cover potatoes with water.
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9
Bring to a boil, and season with salt.
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10
Reduce to a simmer, and cook just until tender, about 15 minutes.
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11
Drain and let cool slightly.
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12
Lightly oil a small rimmed baking sheet.
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13
Smash each potato with your palm and place on sheet.
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14
Drizzle with 2 tablespoons oil; season with salt and pepper.
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15
Roast until crisp, about 20 minutes.
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16
Meanwhile, prepare the fish: With a paring knife, score fish skin crosswise in a few places and season fillets with salt and pepper.
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17
In a large nonstick skillet, heat remaining tablespoon oil over medium-high.
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18
Add fish, skin side down, and cook until browned and crisp, 6 to 8 minutes.
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19
Reduce heat to medium; flip fish and cook until opaque throughout, 2 to 4 minutes.
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20
Serve fish with potatoes, tomatoes, and green sauce.
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21
(Per Serving)
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22
Calories: 392
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23
Fat: 15.1g (2.4g Saturated Fat)
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24
Protein: 35.6g
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25
Carbohydrates: 26.3g
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26
Fiber: 3.9g
