Greek Fish And Potato Bake Recipe
Ingredients
| Grated rind of 1 lemon | ||
| Garlic | 1 Clove (5gm), peeled | |
| Dried oregano | 1 Teaspoon, crumbled | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 4 medium-size potatoes (about 1 pound), peeled and very thinly sliced | ||
| 5 tablespoons olive or vegetable oil | ||
| Sea bass fillets | 1 pound | |
| Parsley | 1 Tablespoon, chopped | |
Directions
1. Preheat the oven to 450°F. In a small bowl, combine the lemon rind, garlic, oregano, salt, and pepper.
2. Place half the mixture in a greased 13"x9"x2" baking dish. Add the potatoes and 3 tablespoons of the oil, and mix to coat the potatoes well. Spread the potatoes flat in the dish. Bake, uncovered, for 25 minutes, stirring once. The potatoes should be almost tender.
3. Place the fish fillets skin side down over the potatoes. Sprinkle with the remaining half of the lemon rind mixture and the remaining 2 tablespoons of oil. Bake, uncovered, basting with the oil in the dish, for 5 to 7 minutes, depending on the thickness of the fish. When the fish flakes easily when tested with a fork, it is done. Sprinkle with the parsley and serve.
2. Place half the mixture in a greased 13"x9"x2" baking dish. Add the potatoes and 3 tablespoons of the oil, and mix to coat the potatoes well. Spread the potatoes flat in the dish. Bake, uncovered, for 25 minutes, stirring once. The potatoes should be almost tender.
3. Place the fish fillets skin side down over the potatoes. Sprinkle with the remaining half of the lemon rind mixture and the remaining 2 tablespoons of oil. Bake, uncovered, basting with the oil in the dish, for 5 to 7 minutes, depending on the thickness of the fish. When the fish flakes easily when tested with a fork, it is done. Sprinkle with the parsley and serve.
Chef
