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Catfish And Potatoes With Salsa Verde

Nutrition per serving    (USDA % daily values)
CAL
413
FAT
92%
CHOL
16%
SOD
46%

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Ingredients for 4 servings

3 tablespoons capers , drained

1/2 teaspoon dijon mustard

8 tablespoons olive oil

fresh ground black pepper

1 garlic clove

4 teaspoons lemon juice

4 catfish fillets , about 1/2 inch thick (about 2 pounds in all)

1 teaspoon anchovy paste

3/4 teaspoon salt

1 lb about 6 new potato , quartered (or 3 boiling potatoes cut into 1-inch chunks)

2/3 cup flat leaf parsley , lightly packed

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