Pan-Fried Sea Bass with Canarian Mojo Verde | Papas Arrugadas

Thoroughly wash the waxy potatoes, place them unpeeled into a pot, and cover with water. Add about 25 g of sea salt and bring to a boil. Cover and cook over medium heat for about 20 minutes until tender.

Pour off almost all of the cooking water, leaving just a small amount in the pot. Return the pot uncovered to the hot stove and toss the potatoes continuously to steam off the moisture until the skin wrinkles and a fine white crust of salt forms.

Wash the fresh coriander and flat-leaf parsley, shake dry, and roughly chop. Deseed and dice the green bell pepper. Peel the garlic cloves.