Baked White Fish And Fingerling Potatoes |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Your choice of mild white fish fillets soak in a delicate wine, lemon juice and herb marinade, while the garlic-chive flavored fingerling potatoes roast until almost tender. Then bake the fish alongside the potatoes and serve the meal straight out of the oven to your table. Read more . Use your choice of cod, sole, freshwater catfish, halibut or flounder in this recipe with equally delicious results. New potatoes can easily substitute for the fingerlings. Ingredients:
potatoes |
2 tablespoons olive oil, divided |
1/2 pound fingerling potatoes, washed and cut into 1/2-inch slices |
2 garlic cloves, minced |
2 tablespoons fresh chives, minced |
sea salt, to taste |
ground pepper, to taste |
fish |
3/4 cup dry white wine |
1 tablespoon olive oil |
1/4 cup lemon juice |
1 tablespoon fresh tarragon or another of your favorite herbs, chopped |
1 garlic clove, minced |
sea salt, to taste |
ground pepper, to taste |
2 white fish fillets, 6 ounces each, skinned 2 thin lemon slices (for garnish) |
paprika for garnish |
Directions:
1. Preheat oven to 400°F.
2. In a large baking dish, cover the bottom with parchment paper and rub 1/4 teaspoon oil onto paper.
3. Place potato slices in a single layer in baking dish and coat with remaining oil, garlic, chives, salt and pepper.
4. Bake potatoes for 20 minutes. Remove dish from oven and flip potatoes over. Bake for another 15 minutes.
5. While potatoes are cooking, mix together wine, olive oil, lemon juice, herbs, garlic, salt and pepper. Marinate fish in refrigerator for approximately 30 minutes.
6. When potatoes are tender, remove dish from oven and push potatoes to the sides to make room for the fish to lie flat. Place fish in center of dish and bake fish (with potatoes) until opaque but still moist, about 10 minutes. Garnish fish with lemon slices and sprinkle potatoes with paprika.
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