Oven-Roasted Fish with Potatoes and Salsa Verde

Ready in: 45 minutes Serves 4 Great using Barramundi, Cod, Mahi Mahi, Haddock, Halibut, Marlin, Tilapia or Swordfish, available from our fish section. 4 Good Taste Foods Fish steaks 1 lb 4oz (570g) Desiree or King Edward Potatoes 1 tbl spoon olive oil 1 heaped tbl spoon finely grated parmesan salt and pepper For the Salsa Verde: 1 clove garlic, peeled 1 tsp sea salt 2 anchovy fillets, drained and chopped 1 tsp wholegrain mustard 1 tbl spoon salted capers, rinsed, drained and roughly chopped 1 heaped tblspoon finely chopped fresh parsley 2 tblspoons olive oil 1 and half tblspoon fresh squeezed lemon juice Freshly ground black pepper

1. Crush the garlic with the salt until it become a puree, then add all the remaining salse verde ingredients and whisk to blend thoroughly
2. Turn on the oven to gas mark 6 (200 degrees Celsius)
3. Peel and chop the potatoes into 5mm slices. Place them in a shallow saucepan and add salt and just enough boiling water to cover them. Simmer for 7-8 minutes, until they are not quite cooked. Drain off the water and cover them with a cloth for 2-3 minutes to absorb the steam
4. Arrange half the potatoes over the base of a baking dish and season well. Either place the steaks on top or cut the fish into 4cm chunks and arrange over the potatoes, seasoning well.
5. Next spoon the salsa verde over the top and place the rest of the potatoes on top.
6. Brush lightly with olive oil and sprinkle with parmesan cheese
7. Bake on the top shelf of the oven for 30minutes.