Roast Fish Fillets with Roast Potatoes
Though unconventional, this dish makes a lot of sense. Roasting potatoes to perfection takes a little effort—heating the oil in the roasting pan, parboiling the spuds, roughing them up a little—but when you get it right, you have something worth celebrating. And if you’ve got a tray of sizzling hot oil on the go in the oven; you also have an ideal medium for cooking a nice fat fillet of well-seasoned fish. Surely it makes sense to take advantage ...
Cooking Methodpan-frying, roasting
Total Timeunder 2 hours
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturecrisp, salty, savory
- 1 pound russet potatoes, peeled and cut into small chunks
- Sea salt and freshly ground black pepper
- 3 to 4 tablespoons sunflower, peanut, or canola oil, or goose fat
- About 1 pound fish fillets
- A few bay leaves
Preheat the oven to 400°F.
Put the potatoes in a pan, cover with cold water, and add a good pinch of salt. Bring to a boil, simmer for 8 minutes, then drain well and return to the empty pan to steam for a few minutes.
Put the oil or fat in a large roasting pan and place in the oven until smoking hot. Meanwhile, generously season the potatoes in their pan, then rough them up: either hold the lid on and give the pan a little shake or use a sharp fork to scratch their surfaces.
When the oil is smoking hot, add the potatoes. Baste them well with the oil, then return the pan to the oven for 45 minutes, giving them a stir after about 30 minutes. By this stage, the potatoes should be almost done - i.e., have a golden crust all over but look as if they could still take a bit more crisping up. Create a space in the middle of the pan for the fish.
Add the fish to the pan, sprinkle it with salt and pepper, then tuck in the bay leaves. Return to the oven for 10 to 15 minutes, until the fish is just cooked. Serve at once, with pea purée or mushy squash and, by all means, ketchup—or roasted tomato sauce.
2009 Hugh Fearnley-Whittingstall