Imported from Instagram

Baked Fish with a Turkish Touch, Potatoes, and Garlic-Lemon Sauce

Name: Baked Fish with a Turkish Touch, Potatoes, and Garlic-Lemon Sauce
Prep time: 15 min
Cook time: 37 min
Total time: 52 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 Large white fish fillets (The transcript identifies the fish as sea bass; cleaned and prepared); 4.5 Potatoes (Thinly sliced; the description allows using more, depending on the size of the baking dish); Olive oil (For seasoning the potatoes and fillets; quantity not specified); Salt (To taste, for the potatoes, fish, and sauce); Black pepper (To taste, for the potatoes, fish, and sauce); Fresh thyme (Mentioned in the transcript as seasoning for the potatoes; quantity not specified); Paprika (Mentioned in the transcript as seasoning for the potatoes; quantity not specified); Pink peppercorns (To taste, for seasoning the fish); 6 tbsp Olive oil (For the sauce; the description indicates 5 to 7 tablespoons); 3.5 Garlic (Sliced cloves; the description indicates 3 to 4); 0.75 Lemon (Juice; zest for finishing, according to the transcript); 1 Parsley (Large handful, chopped); Fresh dill (For finishing; quantity not specified)

Recipe by Leticia.michouu @leticia.michouu · Instagram

Imported by Talita Ramos on SeeMeCook

Baked fish fillets served over golden potatoes, finished with a warm garlic, lemon, and parsley sauce. Fresh dill and pink peppercorns add an aromatic touch to the dish.

2 servings52 minMiddle Eastern

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Ingredients

2 Large white fish fillets (The transcript identifies the fish as sea bass; cleaned and prepared)
4.5 Potatoes (Thinly sliced; the description allows using more, depending on the size of the baking dish)
Olive oil (For seasoning the potatoes and fillets; quantity not specified)
Salt (To taste, for the potatoes, fish, and sauce)
Black pepper (To taste, for the potatoes, fish, and sauce)
Fresh thyme (Mentioned in the transcript as seasoning for the potatoes; quantity not specified)
Paprika (Mentioned in the transcript as seasoning for the potatoes; quantity not specified)
Pink peppercorns (To taste, for seasoning the fish)
6 tbsp Olive oil (For the sauce; the description indicates 5 to 7 tablespoons)
3.5 Garlic (Sliced cloves; the description indicates 3 to 4)
0.75 Lemon (Juice; zest for finishing, according to the transcript)
1 Parsley (Large handful, chopped)
Fresh dill (For finishing; quantity not specified)

Steps

1
Preheat the oven to 200 °C. Thinly slice the potatoes and place them in a bowl.
2
Season the potatoes with olive oil, salt, and black pepper and mix well. The transcript also mentions fresh thyme and paprika for this seasoning.
3
Arrange the slices side by side in a baking dish, forming a single layer. Bake for approximately 25 minutes, until they begin to brown.
4
While the potatoes bake, heat the sauce oil in a skillet over low heat.
5
Add the sliced garlic and sauté until lightly golden and fragrant, without allowing it to darken.
6
Add the chopped parsley and sauté for another 1 minute.
7
Add the lemon juice, salt, and black pepper. Mix well and turn off the heat.
8
Place the fish fillets over the potatoes. Season with olive oil, salt, black pepper, and pink peppercorns.
9
Return the baking dish to the oven for about 12 minutes, adjusting the time according to the thickness of the fillets.
10
Remove from the oven. Finish the fish with lemon zest, drizzle with the still-warm sauce, and garnish with fresh dill.

Notes

The transcript mentions sea bass, fresh thyme, paprika, and lemon zest, which were absent from the written list; they were included to preserve the complete method. The quantities of olive oil for baking and seasonings to taste are not specified.