Salsa Verde with Sea Bass and Potatoes
Developed by Kerstin Rodgers, Ms Marmite Lover www.msmarmitelover.com
Kerstin says: “At its most basic, parsley and garlic equals ‘persillade’, which, when creamed together with salted butter, makes a delightful garlic bread spread. But add in capers and anchovies, and you have a classic Mediterranean sauce for fish or meat. I also use salsa verde streaked over potatoes or grilled vegetables.
Ideally the ingredients are minced using a stone pestle and mortar or chopped finely by hand. To save time you can use a food processor, but somehow it doesn’t taste quite as good.”
For the potatoes:
- 1 kilo boiling potatoes such as Charlottes, peeled, quartered
- 1 tsp sea salt
- 2 litres boiling water
For the salsa verde:
- 4 anchovy fillets in oil, drained
- 1 tbsp (heaped) salted capers, rinsed, drained
- 1 clove garlic
- Juice of half a lemon
- 60g parsley leaves (picked from 2 packs or pots of parsley)
- 30g basil leaves (picked from 1 pack or pot of basil)
- 100ml extra virgin olive oil
For the sea bass:
- 4 tbsp olive oil
- 2 large or 4 small fillets (approximately 200g per person), washed and blotted dry on kitchen paper
- 1 tsp sea salt
- Wedge of lemon
Prepare the potatoes and boil for 20 minutes in a large pan of salted boiling water. Drain and cover until needed. Preheat the oven to 200ºC.
Grind the ingredients for the salsa verde, in the listed order, together to form a chunky paste. It is unlikely to need salt with the anchovies and capers but add more if you wish.
Add the olive oil to a baking tray and place the fillets skin side down. Scatter with sea salt. Place in the preheated oven and cook for 10 minutes, then flip over and cook for 5 minutes more.
Serve with the potatoes, a wedge of lemon and the glistening oily salsa verde spooned over the fish.