Baked Fish with Potatoes and Gremolata Stuffing
An aromatic, juicy, and incredibly delicious dish. I used Argentine hake as the base, but sea bass, zander, or river trout would also be excellent. This quantity of ingredients is designed for 3-4 servings.
- Total cooking time
- not set
- Number of servings
- 3
- Recipe difficulty
- 3 / 5
Ingredients
for 3 servings
- fish 800 g
- potato 800 g
- dried herbs 1 tbsp
- vegetable oil
- salt
- pepper
- lemon
- parsley
- garlic
- salt
Instructions
Preparing the gremolata
Step 1 of 14
Prepare lemon zest (1 tbsp will be needed).
Step 2 of 14
Finely chop parsley (2 tbsp will be needed).
Step 3 of 14
Mince garlic (1 tbsp will be needed).
Step 4 of 14
Combine the garlic, parsley, and zest, adding a bit of salt.
Step 5 of 14
Stuff the fish with the prepared gremolata.
Step 6 of 14
Slice the potatoes into rounds.
Step 7 of 14
Sprinkle with dried herbs.
Step 8 of 14
Add pepper and salt.
Step 9 of 14
Pour in vegetable oil.
Step 10 of 14
Mix everything together.
Step 11 of 14
Place the fish in a baking pan (I used size 20×30 cm).
Step 12 of 14
Lightly salt.
Step 13 of 14
Arrange the potatoes around the fish.
Step 14 of 14
Cover with foil and place in the oven. Bake at 180 degrees for 40–45 minutes. The foil can be removed 10 minutes before the end of cooking.