Fish Baked with Lemon Potatoes Recipe
In my opinion, a very successful duet. The spicy slide and lemon zest transform the taste of potatoes and make it an ideal addition to fish.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
For a fish:
For potatoes:
Instructions
  1. Prepare the fish: gut it, cut off all the excess, wash it well, dry it and season with salt and pepper. What kind of fish to take – decide for yourself, I like the char, but this time I have sea bass.
  2. Peel the potatoes and cut them into slices.
  3. Put a spoonful of melted butter in a baking dish, put the mold in the oven, preheated to 200 ° C, and let the butter melt. Then put the potatoes in a mold, add salt, stir and bake for 20 minutes.
  4. While the potatoes are baking, wash the cherry tomatoes, peel the garlic and cut into petals.
  5. Put the cherries and garlic in a bowl, add the herbs of Provence, season with salt, pepper and drizzle with oil.
  6. Put the prepared fish in a large baking dish and add the cherries and garlic. I added sweet pepper here, it’s not necessary, I just love baked pepper and seasonally add it wherever I can.
  7. Remove the potatoes from the oven, transfer them to the fish and put everything back in the oven for 20-30 minutes.
  8. Prepare a fragrant filling for potatoes by mixing finely grated zest, salt, ground black pepper and finely chopped dill. This time I removed the zest with a special knife, but it is better to use a fine grater.
  9. Remove the finished dish from the oven.
  10. Sprinkle the potatoes with lemon-dill mixture, mix gently and serve. Lemon and dill are perfectly combined with potatoes and perfectly in harmony with fish. The dish turns out to be low-fat, and if you use only vegetable oil, it is ideal for a lean dish, including a festive one.
  11. Bon Appetit!
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