Fish with potatoes and rosemary

Name: Fish with potatoes and rosemary - Saveta F.
Ingredients: 2 pieces of mackerel kg potatoes 1 head of garlic 1 handful of kalamata olives 1 onion Fresh and dried rosemary Curry Sweet paprika Other spices you desire Thyme Mosai

Over - Fish with potatoes and rosemary by Saveta F. - Recipia

Delicious baked fish recipe with potatoes and rosemary Preparation time: 15 minutes Marinating time: 1 day Baking time: 25-40 minutes Total: 1 day and 1 hour Servings: 4 This baked fish recipe with potatoes and rosemary is perfect for a family dinner. The combined flavors and the crispy texture of the potatoes will turn any meal into a feast. Preparing the fish a day in advance allows it to absorb the spices, so every bite will be full of flavor. Ingredients: - 2 pieces of fresh mackerel (or other preferred fish) - 1 kg potatoes - 1 head of garlic (unpeeled) - 1 handful of kalamata olives - 1 onion - 1-2 sprigs of fresh rosemary - 1 teaspoon of dried rosemary - 1 teaspoon of curry - 1 teaspoon of sweet paprika - Other preferred spices (e.g., thyme, oregano) - Mixed pepper - Olive oil - Salt Step 1: Preparing the fish A day before cooking, start by cleaning the mackerel. Remove the intestines and gills, then rinse it well with cold water. Excess moisture can affect cooking, so dry it with a clean towel. Season the fish all over, including inside the belly, with salt, pepper, and other preferred spices. Rub it with olive oil to help absorb the flavors. Place it in a covered container and refrigerate until the next day. Step 2: Preparing the potatoes On the day of cooking, preheat the oven to 200°C. Peel the potatoes and cut them into cubes or slices, depending on your preference. In a large bowl, add the potatoes, drizzling them with olive oil. Add the whole garlic, kalamata olives, julienned onion, sweet paprika, curry, fresh and dried rosemary, as well as whole pepper. Mix well by hand so that all ingredients combine and absorb the spices. Step 3: Baking Place the potatoes on a baking tray lined with parchment paper, making sure they are evenly spread out for a nice browning. Meanwhile, take the aluminum foil and grease it with olive oil. Place the fish on the foil, roll it up tightly, and pinch the ends to prevent the juices from leaking out. Place the foil with the fish under the tray with potatoes in the oven. Step 4: Cooking Bake the potatoes for about 40 minutes until they become golden and crispy. The fish will need between 25 and 40 minutes to cook, depending on its size. Check the fish after 25 minutes; if it is cooked, the flesh will easily flake off the bones. Step 5: Serving Once everything is ready, remove the tray and foil from the oven. Let the fish rest for a few minutes, then carefully unwrap the foil, being cautious of the steam. Serve the fish on a platter alongside the roasted potatoes. You can add a rocket salad with cherry tomatoes for a fresh contrast. Personalized option: If you want a more intense flavor, you can add a few slices of lemon inside the fish before wrapping it. You can also try replacing kalamata olives with green olives for a different note. This baked fish recipe with potatoes and rosemary is not only simple but also full of flavors, perfect for a quick and tasty dinner. Enjoy every bite!

Fish with potatoes and rosemary

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