Recipe Nick Cummins, Urban Bounty Catering, Hobart

Serving size: Serves 6
Cuisine type: Mediterranean, Spanish
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Easy recipes, Seafood

Australian House & Garden recipe for flathead fillets with salsa verde and potatoes.

INGREDIENTS

600g small new potatoes, such as pinkeyes, skin on, left whole
¼ cup (60ml) olive oil
6 small flathead fillets
2½ tbsp white wine
25g butter

Salsa verde
1 bunch flat leaf parsley, leaves picked
½ bunch dill
2 tbsp (40g) capers
2 tbsp (40g) cornichons
2 anchovy fillets
1 clove of garlic, minced
1 tbsp lemon juice
1/3 cup (150ml) olive oil

METHOD

1 To make salsa verde, place all ingredients except oil into a food processor and blend until smooth. With motor running, gradually add oil. Season to taste. Set aside.

2 Place potatoes in a saucepan and cover with cold water. Bring to the boil, then simmer 8-12mins or until tender. Drain and toss with 2 tbsp salsa verde to coat.

3 While potatoes are cooking, heat oil in a frypan on medium-high heat until hot. Place flathead in pan skin-side down and fry 2-3mins. Turn over and cook a further 1-2mins. Remove to a warm platter.

4 Add butter to same pan, followed by wine. Simmer for 1min or until reduced slightly, then spoon over fish. Serve potatoes and remaining salsa verde on the side.