Seared Fish with Roasted Potatoes and Tomatoes

• 1 bunch fresh mint, leaves chopped
• 1 bunch fresh flat-leaf parsley, leaves chopped
• 1/2 bunch fresh basil, leaves chopped
• 1 garlic clove, minced
• 1 tablespoon chopped capers (rinsed and drained)
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 6 plum tomatoes, halved lengthwise
• 1/4 teaspoon sugar
• 1 pound small red potatoes, scrubbed
• Coarse salt and ground pepper
• 3 tablespoons olive oil, plus more for baking sheet
• 4 skin-on striped bass or salmon fillets (6 to 8 ounces each)

1. Make the sauce: In a small bowl, combine mint, parsley, basil, garlic, and capers.
2. Stir in lemon juice and oil; season with salt and pepper.
3. (Sauce can be refrigerated up to 1 week in an airtight container.)
4. Make the vegetables: Preheat oven to 350F.
5. Arrange tomatoes, cut side up, on two large rimmed baking sheets, and sprinkle with sugar.
6. Bake until softened, about 1 hour.
7. Raise oven to 475F.
8. While tomatoes are roasting, in a large saucepan, cover potatoes with water.
9. Bring to a boil, and season with salt.
10. Reduce to a simmer, and cook just until tender, about 15 minutes.
11. Drain and let cool slightly.
12. Lightly oil a small rimmed baking sheet.
13. Smash each potato with your palm and place on sheet.
14. Drizzle with 2 tablespoons oil; season with salt and pepper.
15. Roast until crisp, about 20 minutes.
16. Meanwhile, prepare the fish: With a paring knife, score fish skin crosswise in a few places and season fillets with salt and pepper.
17. In a large nonstick skillet, heat remaining tablespoon oil over medium-high.
18. Add fish, skin side down, and cook until browned and crisp, 6 to 8 minutes.
19. Reduce heat to medium; flip fish and cook until opaque throughout, 2 to 4 minutes.
20. Serve fish with potatoes, tomatoes, and green sauce.
21. (Per Serving)
22. Calories: 392
23. Fat: 15.1g (2.4g Saturated Fat)
24. Protein: 35.6g
25. Carbohydrates: 26.3g
26. Fiber: 3.9g

fresh mint, parsley, fresh basil, garlic, capers, lemon juice, olive oil, salt, tomatoes, sugar, red potatoes, salt, olive oil, skin

Taken from www.epicurious.com/recipes/food/views/seared-fish-with-roasted-potatoes-and-tomatoes-387531 (may not work)