Gremolata fish on potatoes

Готовим Fish Gremolata fish on potatoes

Roasted on a bed of potatoes, this zesty fish tastes magnificent!

Lables: Diabetes friendly Low carb Low kilojoule Low sodium Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 230°C. Arrange the sweet potato and potato over the base of a round 2L (8-cup) capacity ovenproof ceramic dish. Drizzle evenly with 2 tablespoons of the oil. Season with salt and pepper. Roast in preheated oven for 45 minutes or until golden brown and tender. Remove from oven. Reduce oven temperature to 200°C.
  2. Place the fish on a plate. Drizzle with the remaining oil and season both sides with salt and pepper. Arrange fish over potato mixture and roast in oven for 12 minutes or until fish is just cooked through. Remove from oven.
  3. Combine the parsley, capers and lemon rind in a medium bowl. Sprinkle over the fish. Serve immediately with lemon wedges.

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600g orange sweet potato , peeled, cut into 1cm-thick slices
600g desiree potatoes, unpeeled, cut into 1cm-thick slices
60ml olive oil
Salt & freshly ground black pepper
4 blue-eye trevella fillets
1/2 cup loosely packed coarsely chopped fresh continental parsley
1 1/2 tbsp drained capers, coarsely chopped
1 tsp finely shredded lemon rind
Lemon wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
1:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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