700gr of small potatoes
2+2+3 tablespoons of olive oil
2 medium-sized onions, chopped
3 cloves of garlic, chopped
5 tablespoons of chopped parsley
Salt and pepper
1.5 kilo of Fish From Greece Amberhack fillets, in slices
Zest and juice from half a lemon
1 radicchio, cut into four parts
2 tomatoes, sliced in two parts
In a pot filled with plenty of salted water, we bring our potatoes to a boil (up to the point we’re able to stick a knife inside but get some resistance off the potatoes).
We remove the pot from the fire, strain our potatoes and leave them on the side. Once they’re no longer hot, we cut them into 3mm-thick slices.
In the meantime, we pour 2 tablespoons of olive oil in a pan, and add the chopped onions. We sauté for 10 minutes, until they brown. We add the garlic and cook it for another minute. We add parsley, mix the dish, and remove the pan from the fire.
We place the fillets in fire-resistant kitchenware. We marinate them with salt and pepper, sprinkle some lemon zest, pour some lemon juice and cover their top with the onion mixture.
We bring the pan back onto the fire, add the 2 tablespoons of olive oil inside and sauté the potatoes on high heat, until they brown.
We add salt and pepper. If our pan is small, we add the potatoes in turns. We’re careful that the mixture doesn’t turn into a mash.
We move the potatoes into our kitchenware with the fish, and place them on top. We spread mayo over them. We place the kitchenware in a preheated oven, at 170 degrees Celsius (fan mode). We bake them for 20 minutes.
In the meantime, we cut up the radicchio into four parts, and our tomatoes in two. We pour 3 tablespoons of olive oil over them, and add salt and pepper. We place them in a sheet pan and also bake them in the oven.
We serve the fish with the potatoes and oven-baked veggies.