New| Stone Bass with Roast Potatoes | ||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | ||||||||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||||||||
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| Preparation Method | ||||||||||||||||||||||||||||||||||
Peel and cut the potatoes in round slices 4 mm thick. Place the potatoes, onion and three garlic cloves in a baking pan, season and add 100 ml of olive oil. Bake for 20 minutes in the oven. Chop the remaining garlic and mix with parsley, fresh bread crumbs and 50 ml of olive oil, creating a homogeneous mixture. Season and pan fry the stone bass fillets with the remaining oil. Cook the fish half way, then remove from the heat and coat the fillets with the bread crumb mixture, creating a crust. Place the fish in a baking pan and finish cooking in the oven. Arrange the potatoes on the plate and top with fish. Decorate with fresh parsley and tomato. |
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