Whole Roasted Black Bass with Potatoes Green Olives and Salsa Verde
Ingredients
- Leaves from 1 bunch Italian parsley, very finely chopped
- Leaves from 1 bunch mint or spearmint, very finely chopped
- 4 cloves garlic, finely chopped
- 2 tbsp. capers
- Finely grated zest of 3 lemons
- 1 cup castelvetrano olives, smashed with the side of a chef’s knife and pitted
- 1 cup arbequina olives, smashed with the side of a chef’s knife and pitted
- Fresh lemon juice, to taste
- Extra-virgin olive oil, to taste
- 12 medium Yukon gold potatoes, 1–2 inches wide each
- Sea salt, for finishing
Instructions
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