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Ingredients

500g small waxy potatoes (such as Anya or coliban), thinly sliced (a mandoline is ideal)
1 lemon, thinly sliced (a mandoline is ideal), plus 2 tsp finely grated zest
2 tbs chopped rosemary
3/4 cup (185ml) olive oil
1 garlic clove
1 cup flat-leaf parsley
1 cup basil leaves
2 tbs capers, rinsed, drained
4 x 180g firm white fish fillets (such as blue eye)

Method

Step 1 Preheat the oven to 200C.
Step 2 Toss potato, lemon slices and rosemary with 1/4 cup (60ml) oil, then season and spread in a roasting pan in a single layer. Bake for 10 minutes.
Step 3 Meanwhile, to make salsa verde, whiz garlic, parsley, basil, lemon zest and capers in a food processor until finely chopped. With the motor running, slowly add remaining 1/2 cup (125ml) olive oil until mixture is a drizzling consistency. Set aside.
Step 4 Remove roasting pan from oven and place the fish on top, placing a lemon slice from the pan on top of each fillet. Season, then bake for a further 8 minutes or until the fish is cooked through.
Step 5 Serve drizzled with salsa verde.

Baked fish with salsa verde and rosemary potatoes

How to make Baked fish with salsa verde and rosemary potatoes

Ingredients

Method