Sea bass with potatoes in the oven
Description
To ensure the potatoes bake at the same time as the fish, it's best to parboil them beforehand. Moreover, potatoes baked together with tomatoes often turn out watery and tasteless, whereas parboiled potatoes are not affected by the tomato's acidity. If desired, the fish can be sprinkled with fresh dill when serving.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel the potatoes and wash them together with the tomatoes, green onions, and dill.
- 2
Step 2
Clean the mullet of scales, remove the innards and gills. Be sure to remove the gallbladder and the black membrane inside the belly.
- 3
Step 3
Season the fish with salt and pepper on the outside and inside, then drizzle with lemon juice. Place a few sprigs of dill and several lemon slices inside the cavity, set aside to marinate for now.
- 4
Step 4
Meanwhile, cut the potatoes in half lengthwise, place them in a saucepan, cover with water, and boil for about 5 minutes, so they will be done at the same time as the mullet.
- 5
Step 5
Transfer the potatoes to a baking dish, add the sliced tomatoes and green onions, season with salt and pepper, and pour in a little vegetable oil.
- 6
Step 6
Mix everything thoroughly.
- 7
Step 7
Place the mullet on top of the vegetables, lightly brush the skin with vegetable oil, and put the baking sheet into a preheated oven at 190 degrees for 30 minutes. Cook using top and bottom heat without convection.
- 8
Step 8
Transfer the cooked mullet and vegetables to a convenient flat dish and serve.