60 min   2 portions     difficulty

Baked fish with in the oven roasted cherry tomatoes and potato blocks

Preparation

Step 1

Preheat the oven to 200 °C.

Step 2

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.

Step 3

Place the potatoes in a large oven roaster with parchment paper. Spread out the potato blocks equally so they can get that crunchy crust.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Serve the baked fish with the potato blocks, cherry tomatoes, spring onions and fresh parsley.

Ingredients

  • 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

Utensils you can use for this recipe