You'll want to add this easy pan roasted fish recipe to your regular dinner roster. We're showing you how to cook fish skin-on in this seared fish recipe with a bright salsa verde and pan-fried potatoes. None of that soggy-skinned fishy-smelling dry stuff here. This one is healthy, delicious, and is a great dish to substitute when you need more variety than your usual chicken/beef/pork/bear(?) rotation.

Like this content and want to buy Brian a coffee? Ko-fi.com/weedsandsardines



FOR THIS RECIPE YOU WILL NEED

4- 6OZ SKIN ON FISH FILET

SPECIES TO SHOOT FOR

-STRIPED BASS
-BARRAMUNDI
-HALIBUT
-SNAPPER
-SOCKEYE SALMON
-ATLANTIC SALMON
-TROUT

25g or 1/4C. BASIL (PICKED)
25g. or 1/4C. PARSLEY (PICKED)
5g or 2 tbsp DILL
10g or 1/4C. CILANTRO
30g diced, rinded RED ONION
110g or 1 C. EVOO
20g or 2 TBPS CAPERS
1 tsp salt
1/2 cup red wine vinegar

1-2 lb WAXY BABY POTATOES ( FINGERLINGS WILL WORK ALSO)

Generously salt the flesh side and skin side of fish, refrigerate for 20 minutes


For Salsa Verde,

1. Small dice red onion, and rinse under cold water,
2. Cover with red wine vinegar, set aside for 15 minutes
3. Add 1 tsp salt to cutting board, combine cilantro and parsley, chop 10-12 times, add basil, repeat, add in capers and dill and chop finely
3. In small bowl, add olive oil and whisk to combine, set aside
4. Fold in drained red onion, and 1 tbsp vinegar. Set aside

FOR THE POTATOES

1. In a medium pot, bring potatoes to simmer, and cook until just tender, 12-18 minutes
2. Drain and set aside to cool, once cool gently smash as seen in video
3. Once cool, in a large cast iron pan, over high heat, add 3 tbsp neutral oil and pan fry 6-8 minutes per side until very crisp. Flip once and add another 1-2 TBSP oil to continue frying. The potatoes will absorb the oil as they cook. Use a nice oil like avocado if you are worried about eating a lot of canola or soy oils. ( I AM )

FOR THE FISH

1. Remove salted fish from fridge and blot skin dry with paper towel
2. In a large cast iron pan over high heat, add 1 tbsp oil
3. Working 1 pc of fish at a time, lay in skin side down, you should hear sizzle, if not wait until pan is hotter. Press skin side into pan for 10 seconds per pc to ensure good contact.
4. Let sear, 4 minutes untouched. At this point check the corner of the fish by lifting gently with spatula, It should be starting to color and release. Check for dark spots, if its all good leave it for another 3 minutes to crisp.
5. Once fish skin is evenly crisped and brown, remove from heat and flip fish. Cook for additional 20 seconds and remove from pan to cool

SERVE WITH TONS OF SALSA VERDE AND WHITE WINE, YOU PARTY ANIMAL

#howtocookfish #salsaverde #panroastedfish

🎧 MUSIC 🎧
––––––––––––––––––––––––––––––
www.bensound.com
http://unicornheads.com
––––––––––––––––––––––––––––––