Redfish with thin potato slices and dried tomatoes on the tray

Name: Redfish with thin potato slices and dried tomatoes on the tray
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Potatoes; 3 Onions; 1 Garlic clove; 1/2 Pot of thyme; 40 g dried tomatoes; 4 Redfish fillets (approx. 150 g each); 2 TABLESPOONS Lemon juice; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Potatoes
3 Onions
1 Garlic clove
1/2 Pot of thyme
40 g dried tomatoes
4 Redfish fillets (approx. 150 g each)
2 TABLESPOONS Lemon juice
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the potatoes and cook in boiling water for 15-20 minutes. Rinse in cold water, peel and leave to rest for a while. Meanwhile peel onions and garlic, dice finely. Wash thyme, shake dry, chop.
2
Cut the dried tomatoes into fine strips. Wash the fish fillets and dab them dry. Sprinkle with lemon juice and olive oil and salt. Cut potatoes into slices and place them on a tray or in a large dish.
3
Season with salt and pepper. Spread the fillets on top. Sprinkle with other prepared ingredients. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.