Chimichurri fish with roasted fennel and potatoes recipe

Ingredients

• ¼ cup finely chopped fresh flat-leaf parsley
• 2 garlic cloves, minced or pressed
• ½ cup olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon red pepper flakes

• 1 pound tilapia fillets
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon sweet Hungarian paprika
• 1 Tablespoon grapeseed oil

• 2 large russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters and then into 1-inch cubes
• ½ medium fennel bulb, thinly sliced
• 3 Tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Chimichurri Sauce
1. Combine the parsley, garlic, olive oil, salt, black pepper, and red pepper flakes in an airtight container. Set aside. (The chimichurri can be refrigerated, tightly covered, for up to 3 days; bring to room temperature before serving.)
For the Fish
2. Rinse the fish and pat dry with a paper towel. Sprinkle with the salt, pepper, and paprika on both sides.
3. Heat a large skillet over medium-high heat. Add the oil, and once it is hot, add the fish and cook for 2 to 3 minutes per side, or until the fish is golden brown and the flesh is opaque and slightly flaky.
4. Serve with the chimichurri.
For the Roasted Fennel and Potatoes
5. Preheat the oven to 450°F.
6. Toss the potatoes and fennel together with the olive oil, salt, and pepper on a baking sheet, then spread out on the pan. Roast until the potatoes are golden brown and fork-tender, about 20 minutes.