Sole in parchment with new potatoes

Name: Sole in parchment with new potatoes - Ariana B.
Ingredients: 1 sea bass of 1250 g; sea salt; freshly ground pepper; chili flakes; 2 tablespoons olive oil; 1 cup white wine; 1 head of garlic; 1 tablespoon parsley paste. Garnish: 6; 7 new potatoes; 1 tablespoon olive oil; 1 tablespoon butter; 1 tablespoon parsley paste.

Fish - Sole in parchment with new potatoes by Ariana B. - Recipia

The turbot is not the easiest fish to prepare when you buy it whole, especially if you see it for the first time. It has no scales, but the fins are tough and quite hard to cut. Once we got past this part, the rest of the recipe was simple: the fish went into the oven in parchment, with white wine, garlic, and parsley paste, while the new potatoes were boiled and then browned in a pan. The sauce left in the parchment, mixed with roasted garlic and lemon juice, became the dressing for the side dish. Quick Info Total time: about 3-4 hours, including marinating for 2-3 hours Preparation time: about 20-30 minutes, depending on cleaning the fish Cooking time: 30 minutes in the oven, plus the time needed to boil the potatoes Servings: 3 Difficulty: medium, due to preparing the whole turbot Recipe type: oven-baked turbot, cooked in parchment, with a side of new potatoes Ingredients For the turbot 1 turbot of about 1.250 kg sea salt freshly ground pepper chili flakes, ground 2 tablespoons olive oil 1 cup sweet or dry white wine 1 head of garlic 1 tablespoon parsley paste For the parsley paste parsley salt olive oil For the side dish 6-7 new potatoes 1 tablespoon olive oil 1 tablespoon butter 1 tablespoon parsley paste For the sauce juice of lemon the sauce left from the fish in parchment the roasted garlic together with the fish Preparation method 1. Clean and portion the turbot Wash the turbot well and pat it dry with paper towels until you remove as much water from the surface as possible. The turbot has no scales, so it doesn't need to be cleaned in that sense. Remove the fins surrounding the fish. You can try using kitchen scissors, but they are quite tough and do not always cut easily. A sharp knife is more suitable. On a cutting board, try to cut the fins, and if the fish slips or you cannot apply enough force, hold it upright and cut them all around. With the tip of the knife, detach the head. Along with the head, the intestines are removed. Wash the fish again and dry it well. Cut it into pieces; for three servings, the fish can be divided into three pieces. If you bought turbot fillets, this step is much simpler. However, the whole fish has cartilaginous bones and bony edges in the area of the former fins. It doesn’t have many small bones, but care must be taken when portioning. 2. Season the fish Place the pieces of turbot in a dish and season them with salt, pepper, and a few ground chili flakes. Add the olive oil and gently massage each piece so that the spices and oil are evenly distributed. Cover the dish and let the fish marinate in the refrigerator for 2-3 hours. The marinating is simple, with few ingredients, because the fish only needs a little oil and spices before cooking. 3. Prepare the parchment package Preheat the oven to 190 degrees Celsius. Prepare a large sheet of parchment, large enough to place the pieces of fish and wrap them without cramming the paper. Place the fish on the parchment and brush each piece with the parsley paste. Gather the edges of the paper, then pour the white wine into the package. Place the head of garlic next to it, having cut a little from the top. The garlic will roast at the same time as the fish, and its pulp will be used later for the potato sauce. Seal the parchment well so that the steam remains inside. In the original recipe, the package was secured with a stapler. It is important that it is well sealed and does not allow liquid to leak or steam to escape. Place the package in a baking tray and bake at 190 degrees Celsius for 30 minutes. 4. Boil the potatoes Wash the new potatoes well, using an abrasive sponge to remove impurities from the skin. Steam or boil them until cooked but still retaining their shape. They should not be crumbly, as they will be browned in the pan. Drain them if necessary and keep them whole. 5. Brown the side dish Heat a pan and add a tablespoon of olive oil along with the butter. Add the boiled potatoes and brown them over high heat, turning them on all sides. When they have taken on a little color, season them with salt and pepper. Add the tablespoon of parsley paste and mix, being careful not to crush the potatoes. 6. Prepare the garlic sauce When the fish is ready, carefully open the parchment, as hot steam will form inside. Remove the pieces of fish and place them on plates. Squeeze the head of garlic so that the roasted pulp comes out of the cloves. Place the pulp in a mortar and mash it. Add the sauce left in the parchment and the lemon juice, then mix until you obtain a smooth sauce. Pour the sauce over the potatoes in the pan. Gently mix and let the potatoes cook for a few more seconds to combine the flavors. Serve immediately, alongside the turbot. Why I make this recipe often It is a simple option for a less common fish and does not require many ingredients. Cooking in parchment retains the liquid formed in the tray, and the roasted garlic can be used without having to prepare a separate sauce. The pre-boiled potatoes brown quickly and make use of the sauce left from the fish. Additionally, the recipe can be served as a complete dish: fish, side, and sauce, without other complicated preparations. Tips and variations Tips If you are preparing the whole turbot, use a sharp knife. The fins are tough and can be difficult to cut, especially when the fish is on the cutting board. Drying the fish before seasoning helps the oil and spices adhere better. After cleaning, wash it again and pat it dry. Do not boil the potatoes until they crumble. They need to remain whole so they can be turned in the pan and browned on all sides. Open the parchment carefully after baking. The steam accumulated inside is hot. Substitutions Sweet white wine can be replaced with dry white wine. Both options have been used for this recipe, depending on preference. If you do not have prepared parsley paste, it is easily made from parsley, salt, and olive oil, blended well together. The exact amount of parsley is not specified in the basic recipe, so the paste can be prepared according to how much you need. Variations The turbot can also be bought filleted. In this case, there is no need to remove the head, intestines, and fins, and the preparation is quicker. If the fish is already portioned, keep the same method: seasoning, a little oil, parsley paste, white wine, garlic, and baking in parchment. Serving ideas Serve each piece of turbot with new potatoes and garlic sauce. A glass of white wine can accompany the meal; it can be sweet or dry, depending on taste. Frequently asked questions Does the turbot need to be scaled? No. The turbot has no scales, so it only needs to be washed, dried, and cleaned of the head, intestines, and fins if bought whole. Is it hard to cut the whole turbot? The fins are the hardest part. They are tough, even though the bones are cartilaginous. Kitchen scissors can be used for some portions, but a sharp knife is more useful. Holding the fish upright can make cutting the fins easier. Can I use dry white wine? Yes. The recipe used sweet white wine, but dry white wine is a suitable alternative. Does the turbot have many bones? It does not have many small bones, but it has cartilaginous bones and bones around the body, in the area where the fins were. Fillets are easier to eat. Can I boil the potatoes in water, not steam? Yes. The potatoes can be boiled normally. The important thing is to keep them whole and not let them crumble before browning in the pan. Nutritional values The values are approximate and are calculated for one serving out of the three results, with fish, potatoes, oil, butter, and sauce. The amount of edible meat obtained from a whole turbot can vary, and the parsley paste does not have an exact amount of ingredients indicated. One serving may have approximately: 600-700 kcal 40-50 g protein 30-35 g fat 35-45 g carbohydrates The final value mainly depends on how much edible meat is obtained after removing the head and bones, as well as the amount of oil absorbed by the potatoes. Storage and reheating The turbot and potatoes can be stored in the refrigerator, in closed containers, for a maximum of 1-2 days. It is preferable to keep the fish separate from the potatoes if you know you will not serve them immediately. Reheat the portions gently, without leaving them too long on the heat or in the oven, as the fish meat can dry out. The garlic sauce can be added after reheating. The dish is best fresh, especially due to the texture of the potatoes and the fish cooked in parchment.

Sole in parchment with new potatoes

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