Catfish and Potatoes with Salsa Verde

Photo by © Melanie Acevedo
Ingredients
- 1 teaspoon anchovy paste
- ½ teaspoon Dijon mustard
- 4 teaspoons lemon juice
- Fresh-ground black pepper
- ¾ teaspoon salt
- 1 pound small new potatoes (about 6), quartered, or boiling potatoes (about 3), cut into 1-inch chunks
- 4 catfish fillets, about 1/2 inch thick (about 2 pounds in all)
- + 4 more ingredients
-
- 2/3 cup lightly packed flat-leaf parsley leaves
- 3 tablespoons drained capers
- 8 tablespoons olive oil
- 1 clove garlic
1. Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/4 teaspoon of the salt and 1/8 teaspoon pepper in a blender. Pulse to chop. With the machine running, add 7 tablespoons of the oil in a thin stream to make a smooth puree. 2. Put the potatoes in a medium saucepan of salted...
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