Pan roasted crispy skinned fish with pan fried crushed potatoes and herb salsa verde

Season both sides of the filets liberally with kosher salt and refrigerate 20 minutes; the rest of the recipe takes about that long.

Cover the waxy potatoes with water, salt generously and simmer until tender, about 15 minutes; drain and set aside to come to room temperature.

Small dice the red onion and rinse it under cold water to cut the sulfury raw flavour.

Cover the diced onion in red wine vinegar and set aside 15 minutes to marinate.

Put one teaspoon of salt on the cutting board, then chop the cilantro and parsley roughly to break them down.

Add the basil and chop, then fold in the capers and the dill and keep chopping; the herbs go in stages so the delicate ones are not bruised.

Scoop the herbs into a bowl, whisk in the olive oil, then add the onions and one tablespoon of their vinegar.

Heat a large cast iron skillet over medium high heat.

Blot the fish skin dry with paper towel to remove the moisture the salt drew out.

Leave the fish undisturbed five to six minutes to crisp the skin; the longer it sits the easier it releases. Here it released fully at about seven minutes.

Add a tablespoon or so of neutral oil to the very hot pan, then press each filet skin down for 10 seconds so the skin stays in contact and does not curl.

Gently smash the cooked potatoes on the cutting board and set them aside.

Turn the heat off, flip the fish and let it cook very gently another 20 seconds, then take it out of the pan.

Return the pan to high heat with three tablespoons of neutral oil and fry the smashed potatoes about six to eight minutes per side, seasoning with salt and adding a little more oil after the flip; 10 minutes total.

Plate the fish with the crispy potatoes and the salsa verde, and scatter extra herbs over if you have them.