Baked fish with potatoes & salsa verde (that’s green sauce, by the way).
What a really simple thing! And so tasty!! Again… I have my own brand of stuff ups, which is amazing because outside of the salsa verde (which was perfect) there are only 4 ingredients. I’m not painting myself as a particularly talented home-chef, am I?
What I did differently:
I used different & larger potatoes (russet somethings I bought at the Albany Farmers Market. They were really floury ones & make great roast tatties), and I could only find some kind of tropical snapper. The flavour was sweet enough, but a bit too ‘fishy’ in this dish. I used baby capers in vinegar, and where the recipe asks for 1 tbs of vinegar, I just used it out the capers jar. I left out the olives because Tomo doesn’t like them & I was concerned they would pollute his potatoes.
The potatoes were freaking brilliant! I’m a nervous nelly when it comes to doing decent potatoes. My tatties from a roast meat meal are never crunchy. I have tried numerous fats to crunch things up, but it appears I just need to cook them first. Lesson learned. I did cook mine for longer than the recipe suggested, but mostly because I forgot to scale the fish earlier. They were still crunchy & fluffy when served. Double win.
The fish. Hmmm. I think I would be better off using fillets. Whole fish is messy. It looks like cack when I serve it because it’s just a pile of flaked up fish on a plate. I’m happy to eat a whole fish myself, but serving it a pain. Again, my fish was probably not the best one to use. The flavour wasn’t quite what I was hoping, and wasn’t complemented by the salsa verde. Maybe something more of an aioli would suit, but the sharp vinegar didn’t do the trick.
Last & by no mean least: Salsa Verde!
It rocked my world. I’ve had SV in a restaurant as an accompaniment to a nice steak. That SV was a pale comparison to mine. Theirs may as well have been a few stray lawn clipping lazily lounging in a pool of oil & vinegar. My SV would make angels sing. I’m amazed I’ve gone this long without it. I can’t wait to pull it out at the next bush BBQ, or social gathering (where appropriate foods are served. Plonking a pot of SV on the table at a morning tea of scones & cupcakes would be out-of-place). I love it so much, I went out & bought another mint plant to feed my habit. I suspect SV doesn’t keep all that well. The greens might turn into browns & then the whole name is lost in translation. So make it fresh & apply with reckless & tasty abandon to BBQ meats, a great mint-sauce alternative on roasts, smothering a roast-veggie stack for the non-meaties, or mixed through a garden salad for lunch to brighten your afternoon.
Would I try this spectacularly simple dish again? Yes, but I might use fillets of fish instead. Or chicken. Or lamb. Or roast beef.
No photos. It’s just fish.