Catfish and Potatoes with Salsa Verde

Ingredients

• 1 teaspoon anchovy paste
• ²/₃ cup lightly packed flat-leaf parsley leaves
• 1 clove garlic
• 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)
• ½ teaspoon Dijon mustard
• 4 teaspoons lemon juice
• + 4 more ingredients
• • Fresh-ground black pepper
  • ¾ teaspoon salt
  • 3 tablespoons drained capers
  • 8 tablespoons olive oil

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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