LEMON-HERB SOLE ON CRISPY POTATO
341.3
Ingredients:
- 250g Carisma potatoes (sliced)
- 1 teaspoon extra virgin olive oil (7g)
- 2 cloves garlic, minced (roughly 1 tablespoon)
- 150g White Fish ( Barramundi, Basa, Prawns, Calamari, Dori, Ling, Snapper, Whiting)
- 1 lemon, thinly sliced
- 2 sprigs of fresh thyme
- 2 tablespoons capers, drained
- Salt and pepper to taste
Instructions:
- Preheat the oven to 425°F with a rack in the center position. Line a sheet pan with parchment paper.
- In a large bowl, toss the potatoes with olive oil, garlic, salt, and pepper until thoroughly coated.
- Assemble 4 potato rafts by overlapping potato slices on the prepared pan in rectangular mounds. Each raft should consist of 3 or 4 shingled rows and be roughly 4 x 6 inches; use 3 or 4 slices of potato per row.
- Roast the potatoes, rotating the pan halfway through, until golden brown and beginning to crisp, for about 30 minutes. Remove the pan from the oven.
- Blot the fish fillets dry with a paper towel. Take one fillet and place it, skin-side down, centered on top of each potato raft. Top fish with 2 lemon slices, and 2 sprigs of thyme. Scatter the capers atop the fish and around the pan.
- Return the pan to the oven and roast until the fish is flaky and opaque, about 15 minutes.
- Transfer the potato rafts and accompanying fillets to individual plates, ideally with a big spatula. Serve hot.
Nutrition Facts:
- Calories: 341.3 Cal
- Protein: 38.6g
- Carbs: 39.1g
- Fat: 8.4g