Description

Ingredients

• Fish and potatoes 🐟 seafood Original: Fish and potatoes 🐟
• 🐟 650 g white fish fillets, such as hake, cod, or sea bass (4 fillets / 1.43 lb) seafood Original: 🐟 650 g white fish fillets, such as hake, cod, or sea bass (4 fillets / 1.43 lb)
• 🥔 650 g waxy potatoes, thinly sliced (4½ cups / 1.43 lb) Original: 🥔 650 g waxy potatoes, thinly sliced (4½ cups / 1.43 lb)
• 🧂 6 g fine sea salt, divided (1 tsp / 0.2 oz) Original: 🧂 6 g fine sea salt, divided (1 tsp / 0.2 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz) Original: ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• 🍋 20 ml lemon juice (1 tbsp + 1 tsp / 0.7 fl oz) Original: 🍋 20 ml lemon juice (1 tbsp + 1 tsp / 0.7 fl oz)
• ‌ Original: ‌
• Ajvar garlic sauce 🌶️
• 🌶️ 160 g ajvar (⅔ cup / 5.6 oz) Original: 🌶️ 160 g ajvar (⅔ cup / 5.6 oz)
• 🫒 45 ml olive oil (3 tbsp / 1.5 fl oz) Original: 🫒 45 ml olive oil (3 tbsp / 1.5 fl oz)
• 🧄 4 garlic cloves, minced (4 cloves / 0.7 oz) Original: 🧄 4 garlic cloves, minced (4 cloves / 0.7 oz)
• 🍅 120 g cherry tomatoes, halved (¾ cup / 4.2 oz) Original: 🍅 120 g cherry tomatoes, halved (¾ cup / 4.2 oz)
• 🌶️ 3 g sweet paprika (1 tsp / 0.1 oz) Original: 🌶️ 3 g sweet paprika (1 tsp / 0.1 oz)
• 🌫️ 1 g smoked paprika (½ tsp / 0.03 oz) Original: 🌫️ 1 g smoked paprika (½ tsp / 0.03 oz)
• 🍋 5 g lemon zest (1 tbsp / 0.17 oz) Original: 🍋 5 g lemon zest (1 tbsp / 0.17 oz)
• 💧 120 ml vegetable stock or water (½ cup / 4 fl oz) Original: 💧 120 ml vegetable stock or water (½ cup / 4 fl oz)
• ‌ Original: ‌
• Finish 🌿 Original: Finish 🌿
• 🌿 20 g fresh parsley, chopped (½ cup loose / 0.7 oz) Original: 🌿 20 g fresh parsley, chopped (½ cup loose / 0.7 oz)
• 🍋 1 lemon, cut into wedges Original: 🍋 1 lemon, cut into wedges
• 🫒 10 ml olive oil for finishing (2 tsp / 0.3 fl oz) Original: 🫒 10 ml olive oil for finishing (2 tsp / 0.3 fl oz)
• 🥖 rustic bread, for serving, optional

Preparation

• Prepare the potatoes 🥔 ‌ Heat the oven to 210°C (410°F). Place the sliced potatoes in a baking dish, add 25 ml olive oil, 3 g salt, black pepper, and 60 ml stock. Toss well and spread into an even layer. ‌
• First bake 🔥 ‌ Bake the potatoes for 18 min, until they start to soften around the edges but are not fully cooked yet. ‌
• Mix the ajvar sauce 🌶 ‌ In a bowl, mix ajvar, remaining olive oil, garlic, cherry tomatoes, sweet paprika, smoked paprika, lemon zest, lemon juice, and the remaining 60 ml stock. Stir until glossy. ‌
• Add the fish 🐟 ‌ Pat the fish fillets dry. Season with the remaining 3 g salt, then place them over the partly baked potatoes. Spoon the ajvar garlic sauce over and around the fish. ‌
• Bake until tender 🍅 ‌ Return the dish to the oven and bake at 200°C (392°F) for 14 min, until the fish flakes easily and the potatoes are fully tender. ‌
• Finish and serve 🌿 ‌ Rest for 5 min. Drizzle with 10 ml olive oil, scatter parsley over the top, and serve warm with lemon wedges and rustic bread if desired.

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