With the excess of the holidays, Valentine's Day and Mardi Gras well behind us, I'll be eating a lot of fish this month. Fish on Fridays comes easy at the beginning of Lent but my resolve wear wears thin with each passing week. Forgoing the usual salmon or seared tuna, I decided to make pescado en salsa verde: buttery white fish fillets drenched in parsley sauce then baked with slices of potatoes. This dish was a staple in our Cuban house when I was growing up. I adapted my mother's recipe, using half as much olive oil and vino seco. The trick was cooking the potatoes without overdoing the fish. I started them in the oven earlier, using the extra time to pull the sauce together. Smothered in sweet onions, there was just enough garlicky salsa verde to warrant a second dip of crusty bread.
Recipe courtesy of Ana Sofia Pelaez
Pescado en Salsa Verde
Yield:
Serves 4 to 6.
Level:
None
Yield:
Serves 4 to 6.
Level:
None

Ingredients

  • 1 pound new potatoes, peeled and thinly sliced
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • 1 cup fresh parsley, tightly packed, stems and leaves
  • 3 garlic cloves, peeled
  • 1/4 cup dry white wine
  • 2 tablespoons white wine vinegar
  • 1 1/2 pounds of deboned and skinned fish fillets (lemon sole, cod, basa)
  • 1 medium white onion, sliced in thin rings (about 1 heaping cup)

Directions

Preheat the oven to 400 degrees F. Spread out sliced potatoes in a large baking pan, lightly drizzle with olive oil and season with salt and freshly ground pepper. Toss thoroughly until the potatoes are well coated. Bake in the oven, stirring occasionally, until potatoes are tender, 20 to 25 minutes. 

In the meantime, combine parsley, garlic, olive oil, wine and vinegar in a food processor or blender. Process until smooth and set aside. Season to taste. Remove baking pan from oven and immediately lower heat to 350 degrees F. Pat fish fillets dry and add them to the baking pan in a single layer over the potatoes. Cover fillets with sliced onions and pour prepared sauce over the fish and onions in an even layer. Place in the oven and bake until the fish is flaky and opaque in the center, 20 to 25 minutes depending on the thickness of the fish.

Categories:

IDEAS YOU'LL LOVE

Rosie's Red Onion Salsa

Recipe courtesy of Cooking Channel

Grilled Red Snapper with Tropical Fruit Salsa

Merluza en Salsa Verde (Hake in a Green Sauce)

Recipe courtesy of Annie Sibonney|Annie Sibonney

Salsa Verde

Recipe courtesy of Gabriele Corcos|Debi Mazar

Salsa Verde: Green Tomatillo Salsa

Recipe courtesy of Rick Bayless

Salsa Verde Sauce

Recipe courtesy of David Rocco

Chinese Salsa Verde

Recipe courtesy of Ching-He Huang

Spicy Salsa Verde

Recipe courtesy of Paco Perez

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Kelsey's Homemade

7:30am | 6:30c

Kelsey's Homemade

8:30am | 7:30c

Kelsey's Homemade

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c

Sugar Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Sugar Showdown

8pm | 7c

Sugar Showdown

8:30pm | 7:30c

Donut Showdown

9:30pm | 8:30c

Cupcake Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Sugar Showdown

12am | 11c

Sugar Showdown

12:30am | 11:30c

Donut Showdown

1:30am | 12:30c

Cupcake Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here