My whole family enjoyed it, including my 9 and 7 year old. I added tomatoes during the second stage of potato roasting, and this was delicious. I skipped the rosemary since my family is allergic and added extra lemon zest and juice for added flavors. Took a little longer than expected but made a delicious hearty meal. However, since it's virtually impossible to overcook potatoes I was able to finish the fish and still soak up the flavors from the potatoes. Cooking the fish for the allotted time would not allow it to finish. I got 2 lbs of grouper since my family eats a heavy dinner. However it's one flaw was cooking the fish. We'll definitely do this again.įound this dish to be delicious. I used smashed oyster crackers in place of bread crumbs, and it was all pretty great and easy. ![]() I also cut back on the amount of rosemary by about a half and replaced that with fresh thyme leaves. I took the advice of others and used some lemon zest with the seasonings. My husband and I both thought this was delicious, and we were happy to take advantage of the lovely fresh sea bass from our local Greenmarket. Next time I may put the fish under the broiler for just a moment to crisp up the bread crumbs. I added kalamata olives and capers in with the potatoes. The potatoes on the other hand I enjoyed very much. I used Cod and added lemon juice but I still found the fish bland. It's a perfect melding of flavors-it lacks for nothing, not even lemon. I cook it with mahi mahi and plenty of fresh rosemary. East to follow with wonderful results as all of Marcella Hazan's recipes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table. Return the dish to the oven and bake for 14 minutes. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat. ![]() Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper.
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