Cookstr.com

Roast Fish Fillets with Roast Potatoes

This image courtesy of Joseph DeLeo

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 ...

Serves2

Cooking Methodpan-frying, roasting

CostInexpensive

Easy

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

Mealdinner

Taste and Texturecrisp, salty, savory

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400°F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

YOUR RECENTLY VIEWED RECIPES


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password