Crispy Cod With Salsa Verde Potatoes

• 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

1. 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.
2. 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.

potatoes, parsley, fresh dill, fresh mint, baby capers, clove garlic, lemons, extra virgin olive oil, cod fillets, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/22254 (may not work)