INGREDIENTS
2/3 cup lightly packed parsley leaves
3 TBSP. capers, drained
1 clove garlic
4 tsp. lemon juice
1 tsp. anchovy paste
1/2 tsp. Dijon mustard
3/4 tsp. salt
Black pepper
8 TBSP. olive oil
1 lb. small new or boiling potatoes, cut in chunks
4 fish fillets
DIRECTIONS
Place first 6 ingredients plus 1/4 tsp. salt and 1/8 tsp. of pepper in a blender.
Pulse to make a smooth paste.
Boil potatoes until tender; drain. Set aside.
Light grill or broiler.
Coat fish with remaining 1 TBSP. of oil and sprinkle with remaining 1/2 tsp. salt and 1/4 tsp. black pepper.
Grill or broil 3 minutes; turn and cook 3 more minutes or until done.
Drizzle some of the salsa verde over fish and potatoes.
Serve the remaining salsa alongside.
Serves 4.
