This is a 2-in-1 recipe: roast fish & potatoes one day, and
chowder another (Friday night & Sunday lunch combo for example).
 |
| Taste is superior to quality of picture |
We did this with hake [
colin in French], but any firm, white fish will do. For 4: Slice 4 large potatoes (Yukon or equivalent) into thin slices with a mandoline. Layer in an oven-proof dish, spraying olive oil, salt & pepper between layers. Cook at 450 F / 230 C for approximately 35 minutes, until the potatoes are slightly brown at the edges. Spray 7 pieces of fish (2 pounds / 900 g total, cut in 7 pieces) with oil and wrap each one in 1-2 slices of prosciutto, so that the fish is entirely covered. Put "prosciutto seam" down on the potatoes and continue roasting for another 15-20 minutes, until the fish flakes when tested with a fork. Set aside 3 pieces and some potato for soup.
We did this with hake [colin in French], but any firm, white fish will do. For 4: Slice 4 large potatoes (Yukon or equivalent) into thin slices with a mandoline. Layer in an oven-proof dish, spraying olive oil, salt & pepper between layers. Cook at 450 F / 230 C for approximately 35 minutes, until the potatoes are slightly brown at the edges. Spray 7 pieces of fish (2 pounds / 900 g total, cut in 7 pieces) with oil and wrap each one in 1-2 slices of prosciutto, so that the fish is entirely covered. Put "prosciutto seam" down on the potatoes and continue roasting for another 15-20 minutes, until the fish flakes when tested with a fork. Set aside 3 pieces and some potato for soup.
Comments