Salsa Verde with Sea Bass and Potatoes

Developed by Kerstin Rodgers, Ms Marmite Lover

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.”

Serves 2


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.

Chargrilled Squid, Potato, Watercress with Green Breadcrumbs & Lemon Dressing

Serves 6

Taken from Around the World in Salads 120 Ways to Love Your Leaves by Katie & Giancarlo Caldesi, published by Kyle Books, priced at £16.99. Photography by Helen Cathcart.

Katie says: “Soft squid and crumbly potatoes are set off perfectly here with crunchy herb breadcrumbs and citrus dressing. Enjoy this salad as a light lunch or starter. We learnt to make these green breadcrumbs in Sicily, where they topped an octopus and tomato pasta. They freeze well so keep any leftovers in a small plastic bag, squeeze out the air and freeze for up to 3 months.”


For the salad

  • 1 medium potato or 6 new potatoes, skin on
  • 300g squid, cut and scored in pieces to curl up or cut into rings and small tentacles left whole
  • 2 tablespoons extra virgin olive oil
  • 2 spring onions, finely chopped
  • 2 tablespoons salted or brined capers, rinsed well, roughly chopped if large
  • a large handful of salad leaves
  • 1 yellow pepper, cut into thin strips

For the green breadcrumbs

  • 50g white bread from a country-style or gluten-free loaf
  • 20g mixed fresh herbs, such as flat-leaf or curly parsley, marjoram, oregano and thyme leaves
  • 2 tablespoons olive oil
  • Finely grated zest of 1 lemon

For the lemon dressing

  • 4 tablespoons lemon juice
  • 8 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper


  • Bring a small pan of salted water to the boil and cook the potato or potatoes until tender. Leave to cool then peel the skin off the medium potato, if using.
  • Meanwhile, preheat the oven to 150ÅãC/gas mark 2. Line a baking tray with baking parchment.
  • Whizz the bread and herbs together in a food processor with salt and pepper. Pour into a bowl and mix with the oil and the lemon zest.
  • Transfer the crumbs to the lined tray and roast for about 5 minutes until crisp. Meanwhile, break up the potatoes into bite-sized pieces.
  • Preheat the grill to high. Mix the squid with the oil, season well and lay onto a grill pan. Cook for 3–5 minutes until just cooked through and lightly browned. Turn halfway through cooking. Toss the remaining salad ingredients with the dressing and arrange on individual plates.
  • Lay over the squid slices and sprinkle over the breadcrumbs to finish.

Cod with Roasted Thyme Beetroot & Mash

  • Prep: 10 minutes
    Cook: 30 minutes
  • Serves 2


  • 300g whole beetroot, peeled and cut into wedges
  • 1 tbsp olive oil
  • ½ pot thyme, chopped
  • 2 tsp balsamic vinegar
  • 2 cod fillets
  • 450g floury potatoes, cut into chunks
  • 15g butter
  • 3 tbsp semi skimmed milk
  • 2 tsp horseradish sauce


  • Preheat the oven to 200oC, gas mark 6.
  • Place the beetroot in a small roasting tin and toss in the oil, 1/3 thyme and vinegar, season and bake for 15 minutes. Place the cod on a small baking tray and add to the oven and cook for a further 15 minutes until the cod is cooked and beetroot is tender.
  • Meanwhile, cook the potatoes in boiling water for 10-15 minutes until tender, drain and mash with the butter, milk, 1/3 thyme and seasoning.
  • Toss the beetroot in the horseradish with 2 tbsp water and remaining thyme and serve with the cod and mash

Nutritional Information

  Per Serving
Kcal 498
Sugar 14.2g
Fat 14.4g
Saturated Fat 5.2g
Salt 0.8g

Basil, Seafood and Lemon Linguini

  • Serves: 4
  • Preparation time: 5m
  • Cooking time: 10m


  • 400g cooked seafood selection, defrosted if frozen (king prawns, mussels, squid)
  • Zest and juice of 1 lemon
  • 1 clove garlic, crushed
  • 30g shredded fresh basil
  • 300g linguini
  • 1 tbsp olive oil
  • 1 onion, chopped (180g)


  • Marinate the seafood in the lemon zest and juice, garlic and basil for 5 minutes.
  • Cook the linguini in boiling water for 10 minutes until tender, drain and return to the pan.
  • Meanwhile, heat the oil in a frying pan and fry the onion for 3-4 minutes, add the seafood with the marinade and cook for 2-3 minutes.
  • Toss into the pasta, season to taste and serve.

Nutritional Information

  Per Serving
Kcals 375
Sugar 4g
Fat 5g
Saturated Fat 0.7g
Salt 1.25g

Chive & Prawn Tagliatelle

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 10m


  • 300g tagliatelle
  • 50g butter
  • 1 red chilli, finely chopped
  • 1 clove garlic, finely chopped
  • 200g cooked, peeled tiger prawns
  • 2 tbsp chopped fresh chives
  • Juice of ½ lemon


  • Cook the tagliatelle in boiling water for 10 minutes or until al dente. Drain and return to the pan.
  • Meanwhile, melt the butter in a frying pan and add the chilli, garlic and prawns and cook for 1-2 minutes.
  • Toss into the tagliatelle and stir in the fresh chives and lemon juice. Season to taste.

Nutritional Information

  Per Serving
Kcals 394
Sugar 2g
Fat 12g
Saturated Fat 6.5g
Salt 0.9g

Thai Prawn & Coriander Noodle Salad

  • Serves: 2
  • Preparation time: 10m
  • Cooking time: 5m


  • 150g rice noodles
  • 1 red pepper, finely sliced (170g)
  • 200g cooked, peeled tiger prawns
  • ½ bunch spring onions, sliced
  • 20g fresh coriander, roughly chopped
  • Juice of 1 lime
  • 1 tbsp light soy sauce
  • 2 tsp Thai fish sauce
  • 25g unsalted peanuts, roughly chopped


  • Cook the noodles in boiling water for 5 minutes, drain and cool. Mix in the pepper, prawns, spring onions and coriander.
  • Whisk together the lime juice, soy and fish sauce and toss into the salad, scatter over the peanuts and serve.

Nutritional Information

  Per Serving
Kcals 456
Sugar 7g
Fat 7g
Saturated Fat 1.2g
Salt 3.9g

Salmon & Mint Fishcakes with Dill Dip

  • Serves: 4
  • Preparation time: 15 minutes plus cooling
  • Cooking time: 12-14m


  • 700g King Edward potatoes, diced
  • 300g salmon fillets
  • 2 medium eggs
  • 1 bunch spring onions, thinly sliced
  • 20g fresh dill, chopped
  • 1 tbsp fresh mint, chopped
  • 200ml tub half fat crème fraiche
  • 2 tbsp garlic mayonnaise (50g)
  • 1 tbsp oil


  • Cook the potatoes in boiling water for 10 minutes until tender, drain and allow to cool.
    Meanwhile, poach the salmon and eggs in boiling water for 10 minutes, cool. Flake the salmon and chop the boiled eggs.
  • Mash the potato and stir in the salmon, egg, spring onions, half the dill and mint, season. Mould into 8 fishcakes and chill for 30 minutes.
  • Meanwhile, mix together the crème fraiche, mayonnaise and the remaining dill and set aside.
  • Heat the oil in a large frying pan and fry the fishcakes in 2 batches for 3-4 minutes each side until golden. Serve with the dill dip and a green salad.

Nutritional Information

  Per Serving
Kcals 478
Sugar 2g
Fat 29g
Saturated Fat 7.9g
Salt 0.3g

Asian Stuffed Salmon

  • Serves: 4
  • Preparation time: 15m
  • Cooking time: 20-25m


  • 75g fragrant jasmine rice
  • Side salmon, halved (800g)
  • Lemongrass, halved lengthways
  • 50g toasted flaked almonds
  • 1 tbsp Thai fish sauce
  • 1 bunch of spring onions, sliced
  • 1 tbsp toasted sesame oil
  • 2 tbsp fresh Thai basil, shredded


  • Preheat the oven to 200°C, gas mark 6.
  • Cook the rice in boiling water for 10 minutes until tender. Drain.
  • Place 1 half of the salmon, skin side down on a large baking tray. Mix together the rice, lemongrass, almonds, fish sauce and spring onions, season well. Press onto the salmon and top with the other half of salmon, skin side up.
  • Tie up with string and drizzle over the oil. Bake for 20-25 minutes until the salmon is just cooked. Sprinkle with Thai basil.
  • Serve with salad and steamed pak choi.

Nutritional Information

  Per Serving
Kcals 542
Sugar 2.7g
Fat 31.9g
Saturated Fat 4.8g
Salt 0.3g