Roasted fish with potatoes

I’ve been preparing this roasted fish with potatoes for a while, but always for dinner, and I could never make a decent photo to post.Today I finally prepared it for lunch to be able to take a clear picture and be able to share it with you, as it is a dish that we like very much. It is delicate, tasty and… beautiful. Other than being very easy to prepare.

I saw this recipe of roasted fish with potatoes on Leite’s Culinaria site and I admit I didn’t watch quantities that much, because the important are the proportions between ingredients. Today, for example, I didn’t have fresh thyme (what would surely enhance the photo) and I used the dried one.

I avoided also butter. I love it, but when possible, I try to reduce fat (we have eaten and drunk a lot this weekend 😉 ). I assure you this dish is equally good just using extra virgin olive oil.

I prefer to use dried garlic in this recipe. It is much more delicate. I do also vary some details. Today, for example, over the fish I used Flor de Sel with herbs I bought this Summer in Guerande, France. But it is ok to use common salt and some herbs you have at home.

Ingredients:

• 3 medium potatoes
• 1 cod fillet cut in 4 equal parts
• dried garlic
• extra virgin olive oil
• thyme
• 8 thin slices of lemon
• pepper
• dried aromatic herbs

Instructions:

1. Turn on the oven 392°F/ 220°C.
2. Peel potatoes and slice them using a mandoline.
3. Line a baking tray with parchment paper.
4. Distribute potatoes creating 4 rectangles, overlapping them.
5. Salt, pepper and add little thyme, garlic powder and a thread of olive oil.
6. Bake for about 15 minutes until potatoes become tender and lightly colored on boards.
7. Leaving the oven on, take the baking tray out of the oven and put each piece of cod o each rectangle of potatoes. Add salt, pepper and any herbs you like.
8. Arrange two slices of lemon on each piece of fish and add thyme and a thread of olive oil.
9. Put the tray back into the oven and bake for another 10 minutes, or until fish is cooked and potatoes golden brown.
10. Serve them using a spatula to keep potatoes and fish together.
11. Serve warm
12. Buon appetito!