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"The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish" |
Prep: 30 minutes
Stand: 6 hours
Cook: 35 minutes
Servings: 6
Note: While this dish from "Fish: Recipes from the Sea" calls for baking in the oven, experiment outdoors with a covered grill. Alternative fish: turbot, brill, cod.
Ingredients:
14 ounces fresh tomatoes, peeled, diced
2 1/2 cups black olives, pitted, halved
3/4 cup capers preserved in salt, rinsed
1 teaspoon dried oregano
1 clove garlic, unpeeled
1/2 cup olive oil
2 3/4 pounds grouper, filleted, skinned
1 tablespoon lemon juice
2 pounds potatoes, cut into thin rounds
Olive oil spray
3/4 teaspoon salt
Freshly ground pepper
1. Combine the tomatoes, olives, capers, oregano, garlic and oil in a bowl; cover. Let stand in a cool place, 6 hours.
2. Heat oven to 350 degrees. Line a baking dish or baking sheet with a sheet of parchment paper. Cut the fish into 6 portions; sprinkle the lemon juice over them. Arrange the potato rounds on the paper-lined dish in concentric circles to form a large rosette, spraying or brushing with olive oil between layers; season with salt and pepper to taste. Bake until browned, 15-20 minutes.
3. Remove dish from oven. Put in the middle of the rosette; bake 10 minutes. (If the fish doesn't brown, place under broiler a few minutes.) Remove from oven; transfer the potatoes and fish, still on paper, to a serving platter. Remove and discard the garlic from the sauce. Spoon the sauce over the fish and potatoes.
Nutrition information:
Per serving: 600 calories, 27 g fat, 4 g saturated fat, 98 mg cholesterol, 33 g carbohydrates, 56 g protein, 1,338 mg sodium, 6 g fiber.
wdaley@tribune.com
Stand: 6 hours
Cook: 35 minutes
Servings: 6
Note: While this dish from "Fish: Recipes from the Sea" calls for baking in the oven, experiment outdoors with a covered grill. Alternative fish: turbot, brill, cod.
Ingredients:
14 ounces fresh tomatoes, peeled, diced
2 1/2 cups black olives, pitted, halved
3/4 cup capers preserved in salt, rinsed
1 teaspoon dried oregano
1 clove garlic, unpeeled
1/2 cup olive oil
2 3/4 pounds grouper, filleted, skinned
1 tablespoon lemon juice
2 pounds potatoes, cut into thin rounds
Olive oil spray
3/4 teaspoon salt
Freshly ground pepper
1. Combine the tomatoes, olives, capers, oregano, garlic and oil in a bowl; cover. Let stand in a cool place, 6 hours.
2. Heat oven to 350 degrees. Line a baking dish or baking sheet with a sheet of parchment paper. Cut the fish into 6 portions; sprinkle the lemon juice over them. Arrange the potato rounds on the paper-lined dish in concentric circles to form a large rosette, spraying or brushing with olive oil between layers; season with salt and pepper to taste. Bake until browned, 15-20 minutes.
3. Remove dish from oven. Put in the middle of the rosette; bake 10 minutes. (If the fish doesn't brown, place under broiler a few minutes.) Remove from oven; transfer the potatoes and fish, still on paper, to a serving platter. Remove and discard the garlic from the sauce. Spoon the sauce over the fish and potatoes.
Nutrition information:
Per serving: 600 calories, 27 g fat, 4 g saturated fat, 98 mg cholesterol, 33 g carbohydrates, 56 g protein, 1,338 mg sodium, 6 g fiber.
wdaley@tribune.com
