Catfish And Potatoes With Salsa Verde

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

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

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