(Sunday Strategy, continued)
Menu for Tuesday:
Seared Fish with Crispy Potatoes and Green Sauce
3 tbsp. evoo
16 Boiled Potatoes
4 salmon or bass fillets, skin-on
12 Roasted Tomato Halves, room temperature (I actually heated these in a frying pan)
Preheat oven to 475. Lightly oil and cookie sheet and smash each potato with the base of your palm and place on the sheet. Drizzle with 2 tbsp. oil; season with salt and pepper. Roast until crisp, about 20 minutes.
Meanwhile, in a large nonstick skillet, heat 1 tbsp. oil over medium-high. Add fish, skin side down, and cook until browned and crisp, 6-8 minutes. Reduce heat to medium; flip fish and cook until opaque throughout, 2-4 minutes. Serve fish with Green Sauce, potatoes, and tomatoes.