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.
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