Description

Ingredients

• 🐟 Firm white fish fillets (cod, haddock or hake), skinless: 600 g (about 4 fillets / 1⅓ lb) seafood Original: 🐟 Firm white fish fillets (cod, haddock or hake), skinless: 600 g (about 4 fillets / 1⅓ lb)
• 🧂 Fine salt for brine: 12 g (2 tsp / 0.4 oz) Original: 🧂 Fine salt for brine: 12 g (2 tsp / 0.4 oz)
• 💧 Cold water for brine: 1 l (4 cups / 34 fl oz) Original: 💧 Cold water for brine: 1 l (4 cups / 34 fl oz)
• 🥔 Waxy potatoes, sliced ½ cm (¼ in): 600 g (about 4 medium / 4 cups / 1⅓ lb) Original: 🥔 Waxy potatoes, sliced ½ cm (¼ in): 600 g (about 4 medium / 4 cups / 1⅓ lb)
• 🧅 Red onion, thin wedges: 150 g (1 cup / 5.3 oz) Original: 🧅 Red onion, thin wedges: 150 g (1 cup / 5.3 oz)
• 🫑 Red bell pepper, strips: 100 g (1 cup / 3.5 oz) Original: 🫑 Red bell pepper, strips: 100 g (1 cup / 3.5 oz)
• 🌶️ Mild green chili, sliced, optional: 15 g (1 tbsp / 0.5 oz) Original: 🌶️ Mild green chili, sliced, optional: 15 g (1 tbsp / 0.5 oz)
• 🧄 Garlic, finely grated: 12 g (3 cloves / 0.4 oz) Original: 🧄 Garlic, finely grated: 12 g (3 cloves / 0.4 oz)
• 🍋 Fresh lemon juice: 45 ml (3 tbsp / 1.5 fl oz) Original: 🍋 Fresh lemon juice: 45 ml (3 tbsp / 1.5 fl oz)
• 🍋 Lemon zest, finely grated: 1 tsp (from 1 lemon / 2 g / 0.07 oz) Original: 🍋 Lemon zest, finely grated: 1 tsp (from 1 lemon / 2 g / 0.07 oz)
• 🧂 Fine salt for sauce: 4 g (¾ tsp / 0.14 oz) Original: 🧂 Fine salt for sauce: 4 g (¾ tsp / 0.14 oz)
• ⚫ Ground black pepper: 1 g (¼ tsp / 0.04 oz) Original: ⚫ Ground black pepper: 1 g (¼ tsp / 0.04 oz)
• 🧂 Ground sumac: 8 g (1½ tbsp / 0.28 oz) Original: 🧂 Ground sumac: 8 g (1½ tbsp / 0.28 oz)
• 🌿 Ground cumin: 2 g (½ tsp / 0.07 oz) Original: 🌿 Ground cumin: 2 g (½ tsp / 0.07 oz)
• 🫒 Extra-virgin olive oil: 75 ml (5 tbsp / 2.5 fl oz) Original: 🫒 Extra-virgin olive oil: 75 ml (5 tbsp / 2.5 fl oz)
• 🌿 Fresh parsley, finely chopped (for serving): 10 g (¼ cup / 0.35 oz) Original: 🌿 Fresh parsley, finely chopped (for serving): 10 g (¼ cup / 0.35 oz)
• 🧂 Extra pinch of sumac for serving, optional: 1 g (¼ tsp / 0.04 oz) Original: 🧂 Extra pinch of sumac for serving, optional: 1 g (¼ tsp / 0.04 oz)

Preparation

• Brine the fish In a medium bowl dissolve the salt for brine in the cold water. Add the fish fillets, making sure they are fully submerged, and leave for 10 minutes at room temperature. Drain, rinse quickly under cold water, then pat the fish very dry on all sides with paper towels.
• Prepare the tray Preheat the oven to 200°C (400°F). Lightly oil a large baking tray about 30×40 cm (12×16 in). Spread the potato slices in an even layer. Scatter the red onion wedges, red bell pepper strips and sliced green chili over the potatoes.
• Make the lemon–sumac sauce In a small bowl whisk together the grated garlic, lemon juice, lemon zest, salt for sauce, black pepper, sumac, cumin and olive oil until the mixture looks smooth and slightly thick.
• Coat the vegetables Spoon about half of the lemon–sumac sauce over the vegetables on the tray. Toss gently with your hands so every piece is lightly coated, then spread everything back into an even layer so the potatoes have good contact with the tray.
• Roast the vegetables Place the tray in the oven and bake at 200°C (400°F) for 20 minutes, until the potatoes start to soften and the edges of the onions take on a little color.
• Add the fish Remove the tray from the oven. Lay the brined, dried fish fillets on top of the vegetables. Spoon the remaining lemon–sumac sauce evenly over the fish and drizzle any extra over the potatoes and onions.
• Finish baking Return the tray to the oven and bake at 200°C (400°F) for 10–12 minutes, depending on the thickness of the fillets, until the fish flakes easily with a fork and the potatoes are fully tender.
• Rest and garnish Let the tray rest for 5 minutes so the juices settle. Sprinkle the chopped parsley over the top and add an extra pinch of sumac if you like a stronger lemony note.
• Serve Scoop a bed of vegetables onto each plate, top with a fillet of lemon-sumac fish and spoon some of the pan juices over everything before serving.

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