Baked fish with in the oven roasted cherry tomatoes and potato blocks
Preheat the oven to 200 °C.
Cut the potatoes – washed but not peeled – in chunks of 1 by 1 cm. Mix in a bowl with two spoons of olive oil, a pinch of sea salt, pepper and herbes de Provence.
Place the potatoes in a large oven roaster with parchment paper. Spread out the potato blocks equally so they can get that crunchy crust.
Roast in the oven for 15 to 20 minutes until they are browned and not yet crisp. Toss the chunks every 5 minutes in order to ensure even browning.
Place the potatoes on one side of the roaster and add the cherry tomatoes and spring onions next to it. Sprinkle a little bit of olive oil and balsamic vinegar and place the roaster back in the oven until the potatoes are crisp and the cherry tomatoes just popped.
In the meanwhile, heat a fish pan over medium heat and melt a little butter. Bake the fish on both sides for a couple of minutes, until done.
Serve the baked fish with the potato blocks, cherry tomatoes, spring onions and fresh parsley.
- 2 Whole fish Gilt-head bream or Sea bass
- 16 Cherry tomatoes
- 400 gram Firm-boiling potatoes
- Syrupy balsamic vinegar
- Fresh parsley
- 4 Spring onions
- Olive oi
- Crunchy sea salt and pepper
- Herbes de Provence