Pescado en Salsa Verde

By: Ana Sofia Pelaez

Trying to stick to fish every Friday during Lent comes easy at first, but my resolve 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.  A staple in our Cuban house growing up, I asked my mother for her recipe.

I found that using half as much olive oil and vino seco as her recipe was more than enough, but cooking the potatoes without overdoing the fish was tricky. Starting them in the oven earlier, I used that 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.

March is about looking forward to spring, but sometimes a quick look back lets you see something you may have missed.

Pescado en Salsa Verde

1 1/2 pounds of deboned and skinned fish fillets (lemon sole, cod, basa)

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

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, 20-25 minutes.

In the meantime, combine parsley, garlic, olive oil, wine, and vinegar in a food processor or blender. Season to taste. Process until smooth and set aside.

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, 20-25 minutes depending on the thickness of the fish.

Keep Reading

Next Up

Grilled Banana Bread Ice Cream Sandwiches

Banana bread is delicious all year round, but how 'bout a little summertime makeover? Think grilled banana bread ice cream sandwiches, a twist on an old classic.

Super Food Nerds, Behind the Scenes: The Cherry on Top

Cooking Channel's resident Super Food Nerds digs into the history of the maraschino cherry before attempting to recreate the recipe himself.

Win The Portlandia Cookbook

Portlandia's Fred Armisen and Carrie Brownstein share their coffee drinking tips with Cooking Channel to celebrate their new cookbook (which you can win).

Bacon-Wrapped Dates, Three Ways

Get Cooking Channel's recipe for bacon-wrapped dates, the perfect appetizer for the Super Bowl.

How to Write on a Cake Like a Pro

Learn how to decorate a cake like a pastry chef with easy tips for any occasion, including birthdays, graduations, showers, and weddings.

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Extreme Cake Makers

12:30pm | 11:30c

Crazy Cakes

1pm | 12c

Crazy Cakes

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c
On Tonight
On Tonight

Kids Baking Championship

8pm | 7c

Crazy Cakes

11pm | 10c

Crazy Cakes

11:30pm | 10:30c

Crazy Cakes

3am | 2c

Crazy Cakes

3:30am | 2:30c
What's Hot
What's Hot

The Best Thing I Ever Ate

New Episodes Mondays 9|8c

So Much Pretty Food Here