The discovery of a new dish does more for the happiness
of the human race than the discovery of a star.”
― Jean Anthelme Brillat-Savarin
People admiring and consuming Fish and Chips for centuries has atleast proved that fish and potatoes compliment each other quite well. Using this knowledge, I wanted to create something that tasted a lot different from fish and chips yet delicious. The other factor I try to incorporate into my everyday recipes is that they should be less time consuming. When it comes to cooking traditional and Holiday food, I can willingly spend hours in the kitchen but not everyday…thrice a day.
Baked Fish and Potatoes is another one of my recipes that requires less time in the kitchen, specially in front of the stove. Fish covered in herbs’ marinade is loaded with flavour and underneath there is a layer of steaming hot baked potatoes. Serving it with caramelised onions is optional but highly recommended 🙂 Enjoy !
For Baked Fish and Potatoes :
1/2 kg Sole Fillet or any white fish
3 medium potatoes, peeled and thinly sliced
1/2 cup fresh coriander leaves
1/4 cup mint leaves
2 green chilli peppers
1/4 cup lemon juice
2 cloves garlic
1/2 teaspoon salt or to taste
1 teaspoon ground cumin
1/2 teaspoon black pepper
2-3 tablespoons olive oil
1 cup caramelised onions
This Is What You Do :
Preheat oven to 175 degrees C. Add coriander and mint leaves, garlic, green chilli peppers, lemon juice, salt , pepper and ground cumin in a food processor, blend to make a paste. Lightly grease a casserole dish ( I used a rectangular 12×5).
Spread potato slices, slightly overlapping each other. Sprinkle sparingly with salt and pepper, drizzle a little olive oil over them. Bake potatoes till almost done. Pat dry the fish fillets. Rub the mint mix over them on both sides. Spread them over potatoes in a single layer. Drizzle a little olive oil on top.
Bake for 15-20 minutes. Serve hot with caramelised onions.