Succulent grilled fish is served with thinly sliced potatoes and aromatic salsa verde in this surprisingly easy and quick meal.
Grilled fish with potatoes.
With only 2 ingredients, you have a delicious and simple dinner
800 grams of potatoes
600 grams of fish
1 large onion
1 teaspoon rosemary
1 teaspoon oregano
salt and pepper
METHOD
1. Preheat oven to 200C.
2.Fry the potatoes, lemon slices and rosemary leaves with 1/4 cup (60ml) of oil, then season with seasoning and spread in a single layer in the roasting pan. Bake for 10 minutes.
How to Cut Rosemary and Thyme
3.Meanwhile, to make the salsa verde, place the garlic, parsley, basil, lemon zest, and capers in a food processor until finely chopped. With the engine running, slowly add the remaining 1/2 cup (125ml) of olive oil until the mixture has a drizzle-like consistency. Set aside.
4. Remove the baking pan from the oven and place the fish on top, placing a slice of lemon from the pan on top of each fillet. Season with seasoning, then bake for an additional 8 minutes or until fish is cooked through.
5. Serve drizzle with salsa verde.
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