Trying to stick to fish every Friday during Lent comes easy at first, but my resolve wears thin with each passing week. Forgoing the usual salmon or seared tuna, I decided to make pescado en salsa verde — buttery white fish fillets drenched in parsley sauce then baked with slices of potatoes. A staple in our Cuban house growing up, I asked my mother for her recipe.
I found that using half as much olive oil and vino seco as her recipe was more than enough, but cooking the potatoes without overdoing the fish was tricky. Starting them in the oven earlier, I used that time to pull the sauce together. Smothered in sweet onions, there was just enough garlicky salsa verde to warrant a second dip of crusty bread.
March is about looking forward to spring, but sometimes a quick look back lets you see something you may have missed.