An English variation of the traditional dish.
Ingredients
- 1 kg baby potatoes
- 2 – 3 tablespoons olive oil
- 3 tablespoons chopped herbs (rosemary and thyme leaves)
- 3 fillets of white fish (cod, haddock, or halibut), each about 200 g
- zest of 1/2 lemon
- 4 tablespoons melted butter
Preparation:
Preheat the oven to 220°C (430°F). Wash the potatoes thoroughly, dry them, cut them in half lengthwise, season with salt and pepper, and coat with olive oil. Rub the chopped herbs into the cut sides.
Arrange the potatoes (cut side up) on a baking sheet lined with parchment paper and place in the preheated oven. Bake for about 20 – 25 minutes until soft inside.
Meanwhile, wash and dry the fish fillets. Season with salt and pepper, rub half of the lemon zest over them, and drizzle with half of the melted butter.
Increase the oven temperature to grill or broil mode and add the fish fillets to the baking sheet with the potatoes. Bake for 5-7 minutes until the potatoes are golden brown and the fish is cooked through.
Remove from the oven, sprinkle with the remaining lemon zest, and drizzle with the remaining melted butter. Serve with lemon wedges on the side.
