Roast Sea Bream And Potatoes With Salsa Verde

• 1/3 cup fresh flat-leaf parsley leaves, finely chopped
• 4 cloves garlic, finely chopped
• 3 1/2 tbsp butter
• 1 None whole sea bream, scored with a sharp knife
• 6 None large red potatoes, scrubbed, cut into 1/4 inch-thick slices
• 2 tbsp olive oil
• 1/2 cup white wine
• 1 None lemon, juiced
• None None baby arugula or watercress, to serve
• None None FOR THE SALSA VERDE
• 2 cloves garlic, roughly chopped
• 2 tbsp salted capers, rinsed, dried, roughly chopped
• 4 None anchovy fillets, roughly chopped
• 6 None cornichons, roughly chopped
• 2 large handfuls fresh herbs (such as flat-leaf parsley, mint and basil), roughly chopped
• 1 tsp Dijon mustard
• 2 tbsp lemon juice
• 4 tbsp olive oil

1. Preheat oven to 400u0b0F. To make the salsa verde, combine all ingredients for salsa verde together. Adjust seasoning. Set aside.
2. Mix parsley, garlic and butter together. Rub into both sides of fish. Season.
3. Combine potatoes and oil in a baking dish. Season. Roast for 20 mins.
4. Remove potatoes from oven and place fish on top. Pour wine and lemon juice over top. Roast for 20-30 mins, until thickest part of fish is cooked through. Serve with salsa verde and arugula.

parsley, garlic, butter, bream, red potatoes, olive oil, white wine, lemon, baby arugula, salsa verde, garlic, capers, anchovy, cornichons, herbs, mustard, lemon juice, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/37840 (may not work)