Fish Parmentier Recipe
Ingredients
| 2 fillets of cod, about 100 g each | ||
| Sweet potato | 1 , finely sliced | |
| Potato | 1 , finely sliced | |
| 15 mL 1 tbsp corn oil | ||
| 15 mL 1 tbsp capers, drained | ||
| 10 mL 2 tsp corn oil | ||
| Garlic | 1 Clove (5gm), finely chopped (Sauce) | |
| Onion | 1 , cubed (Sauce) | |
| 540 mL 19 oz canned tomatoes | ||
| 15 mL 1 tbsp fresh basil, chopped | ||
| 15 mL 1 tbsp fresh parsley, chopped | ||
| 1 mL 1/4 tsp pepper | ||
| Cayenne pepper | 1 Pinch (Sauce) | |
| 5 mL 1 tsp dry oregano | ||
Directions
Preheat the oven to 180°C (350°F).
Place the cod fillets on an aluminum sheet.
Place the sweet potatoes and the potatoes on the fillet, brushing them with oil and cooking them in the oven for 10 to 12 minutes.
Sauce Heat the oil in a pot and add the garlic and onion; cook for several minutes.
Add the remaining ingredients and cook for 15 minutes.
Arrange the cod fillets on a plate, pouring the sauce around each fillet; garnish with capers.
Place the cod fillets on an aluminum sheet.
Place the sweet potatoes and the potatoes on the fillet, brushing them with oil and cooking them in the oven for 10 to 12 minutes.
Sauce Heat the oil in a pot and add the garlic and onion; cook for several minutes.
Add the remaining ingredients and cook for 15 minutes.
Arrange the cod fillets on a plate, pouring the sauce around each fillet; garnish with capers.
Chef
