1.INGREDIENTS

-2/3 cup lightly packed flat-leaf parsley leaves
-3 tablespoons drained capers
-1 clove garlic
-4 teaspoons lemon juice
-1 teaspoon anchovy paste
-1/2 teaspoon Dijon mustard
-3/4 teaspoon salt
-Fresh-ground black pepper
-8 tablespoons olive oil
-1 pound small new potatoes, quartered
-4 (8 ounce) fillets catfish, about 1/2 inch thick

NUTRITION INFORMATION

-Calories: 642 kcal
-Carbohydrates: 22 g
-Dietary Fiber: 2 g
-Fat: 44 g
-Protein: 37 g
-Sugars: 0 g

2.COOKING DIRECTIONS

-Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/4 teaspoon of the salt and 1/8 teaspoon pepper in a blender. Pulse to chop. With the machine running, add 7 tablespoons of the oil in a thin stream to make a smooth puree.

-Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender, about 15 minutes. Drain.

-Light the grill or heat the broiler. Coat the fish with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the fish for 3 minutes. Turn and cook until just done, 3 to 4 minutes longer.

-To serve, drizzle some of the salsa verde over the fish and potatoes. Serve the remaining salsa verde alongside.

Yield: 4 servings

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