DIRECTIONS
*Makes 4 servings
Directions: Blend the rosemary, thyme and 4 ½ cups water in a blender until the herbs are finely ground. Strain through a fine-mesh sieve into a large saucepan, pressing on the herbs to extract as much liquid as possible; discard the solids. Add the zest, ginger, 1 tbsp salt and the potatoes to the pan. Bring to a boil, then reduce the heat to maintain a steady simmer. Cook until a knife easily pierces a potato, about 20 minutes.
Thinly slice a quarter of the chile and set aside. Remove the stem and seeds from the remaining chile and chop finely. Combine the chopped chile with the mint, basil, dill and marjoram in a small bowl. Cut three ½-inch- deep slits crosswise in each filet. Stuff ½ tsp of the herb mixture in each slit, being careful to not get it on the skin. Season the fish with salt. Heat half of the oil in a large skillet at medium-high heat until almost smoking. Add 2 fillets, skin side down, and cook until golden brown and crisp, about 3 minutes. Carefully flip and cook until the fish is just cooked through, about 6 minutes longer. Transfer to a warm plate. Repeat with the remaining oil and fillets. Add the spinach and sliced chile to the potatoes and broth. Cook, stirring, until the spinach just wilts. Divide the potato mixture and broth among shallow bowls. Top with the fish and season with a little salt. Serve with lemon.