Crispy Cod With Salsa Verde Potatoes - cooking recipe

Ingredients

2 lb baby potatoes
2/3 cup fresh flat-leaf parsley, finely chopped
1/2 cup fresh dill, finely chopped
2 tbsp fresh mint, finely chopped
2 oz baby capers, rinsed, drained
1 clove garlic, minced
2 None lemons, juiced
1/4 cup extra virgin olive oil
4 (7 oz) cod fillets, skin-on
None None crusty bread, to serve

Preparation

For the salsa verde potatoes, cook potatoes in salted boiling water for 10-12 mins, until just tender. Drain, let cool slightly then halve. Combine chopped herbs, capers, garlic, lemon juice and olive oil. Toss with warm potatoes and season to taste.
Lightly oil a large heavy-bottomed frying pan over medium-high heat. Season fish and score skin. Cook skin side down for 3-4 mins, until crisp and golden. Flip over and cook for 1-2 mins, until just cooked through. Serve with potatoes and crusty bread.