Roasted Blackgill Rockfish with Salsa Verde and Crispy Fingerling Potatoes
Recipes
Roasted Blackgill Rockfish with Salsa Verde and Crispy Fingerling Potatoes
January 7th, 2026
Jay Wolman
"This is an easy crowd pleaser and a combination that never gets old!"
This is a go-to combination that works every time. Bright, herb-packed salsa verde brings freshness and salinity that pairs naturally with fish, making it an easy crowd-pleaser without much effort. Crispy fingerling potatoes add texture and comfort, while simply cooked Seremoni Grade Blackgill Rockfish lets the quality shine through. It’s a straightforward, reliable way to make any fish feel complete and deeply satisfying.
Ingredients
For the salsa verde:
- 1 cup olive oil
- 2 cloves garlic, microplaned or very finely minced
- 1 bunch parsley, finely chopped
- 3 Tbsp fresh tarragon, finely chopped
- 2 Tbsp capers, finely chopped
- 10 anchovy fillets, finely chopped
- 2 Tbsp Dijon mustard
For the potatoes:
- 1 bag fingerling potatoes
- Water, enough to cover the potatoes
- Salt for boiling
- Olive oil
- Maldon salt for seasoning
For the fish:
- 2 fillets Seremoni Grade Blackgill Rockfish
- Salt to taste
For the salsa verde, the trick is very finely chopping the herbs. Combine everything in a bowl and season accordingly. You want it to be green and vibrant, with the salinity of the capers and anchovies really at the forefront. Once ready, reserve.
Preheat the oven to 450 degrees F. Combine potatoes and salty water in a pot and bring to a boil, cook for about 15-20 minutes until potatoes are completely tender. Strain and reserve.
Once dried, lay on a sheet tray and drizzle with a little olive oil and Maldon salt. Cook the potatoes in the oven for about 12 minutes or until they have a crispy exterior and fluffy interior.
For the rockfish, cook skin side up at a high temperature so the fish gets a beautiful bubbly skin. You could even choose to broil. Cook until the flesh is opaque and flakes at the touch of a fork.
When ready to plate, place a few potatoes and the fish on the plate and finish with a generous spoonful of salsa verde on the fish.