Pescado en Salsa Verde

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 Ana Sofia Pelaez
TOTAL TIME: --
Prep: --
Inactive Prep: --
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YIELD: Serves 4 to 6.
LEVEL: --

ingredients

  • 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)
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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.
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