Fish Fillets with Potatoes
Fish fillets with potatoes, seasoned with dried coriander, ginger, salt, white pepper, garlic, onion, lemon juice, and olive oil, with optional pepper paste. The chef added cumin, parchment paper, and a baking method at 225 degrees followed by browning from above, and served a lemon-and-garlic sauce at serving time.
A cooked fish-and-potato dish prepared as a recipe video.
Like baked or pan-cooked fish with potatoes.
Ingredients
- fish fillets
- potatoes
- dried coriander
- ginger
- salt
- white pepper
- garlic
- onion
- optional pepper paste
- lemon juice
- olive oil
- cumin
Instructions
- Season the fish in a small bowl by mixing dried coriander, ginger, salt, white pepper, cumin, garlic, pepper paste, olive oil, and lemon juice, then rub the fish well with the marinade.
- Arrange the seasoned fish pieces on parchment paper moistened with water in a baking tray.
- Drizzle the fish pieces with a little olive oil over the parchment paper, then cover with another sheet of parchment paper moistened with water.
- Place the fish tray in the oven at 225 degrees, with both the top and bottom heat on, for about half an hour.
- Cut the potatoes into large, thick pieces.
- Cut the onion into thick slices or rounds.
- Season the potatoes and onion in a small bowl with the remaining marinade, olive oil, and pepper paste.
- Spread the potatoes in a large baking tray so they are not piled on top of one another, then distribute the onion over them.
- Drizzle the tray with a little olive oil, then place it in the oven at 225 degrees with bottom heat first, until the potatoes are cooked through.
- Uncover the fish by removing the parchment paper, then move the tray to the top of the oven so the fish pieces brown on top for about five minutes.
- Prepare the serving sauce in a small bowl by mixing coarsely chopped garlic with lemon juice, olive oil, and salt.
- Pour the lemon-and-garlic sauce over the fish and potatoes when serving.