Pan Fried Fish With Dill Potatoes - cooking recipe

Ingredients

2 1/4 lb baby potatoes, halved
2/3 cup fresh parsley, chopped
1 2/3 cup fresh dill sprigs, chopped
1 clove garlic, minced
2 tsp lemon juice
2 tsp capers, rinsed
2 tsp Dijon mustard
1/3 cup extra-virgin olive oil
1 tbsp olive oil
4 None skin-on white fish fillets, such as cod or haddock (6 oz each)
2 tbsp cornstarch, seasoned with salt and pepper

Preparation

Bring saucepan of salted water to boil. Add potatoes, cover and cook for 15 mins, or until just tender.
Meanwhile, puree herbs, garlic, lemon juice, capers, and mustard in food processor while pouring extra-virgin oil down spout, until all the oil is blended. Transfer to bowl.
Drain potatoes and, while still warm, add to herb oil and season with salt and pepper.
Heat olive oil in pan on high. Dust fish skin with cornstarch and shake off excess. Cook, skin-side down, for 4-5 mins. Turn and cook for 3-4 mins, until cooked through.
Arrange warm potatoes on plate and place fish on top.