Baked St. Peter's fish with potatoes, fennel and salsa verde
Cook together as a couple! The most beautiful moments don't happen in front of the TV, but in the kitchen. Dinner cooked together tastes so much better! The light fish is baked in one baking dish at the same time as the side dish of potatoes and fennel, so washing the dishes together afterwards will be a breeze.
Ingredients · Servings For 2 people
- potatoes
- fennel
- garlic
- salt
- milk
- whipping cream
- fish
- olive oil
- citron
- capers
- anchovies (canned)
- parsley
- garlic
- citron
- olive oil
Method · 30 min
- Preheat the oven to 200°C. Place the potatoes in a bowl, add the fennel, garlic, salt, milk and cream and mix everything together. Place the potatoes and fennel in a 35 cm baking dish and pour over the remaining liquid (milk and cream) in the dish. Place in the oven and bake for 50 minutes (cover with foil if they are browning too quickly).
- Increase the oven temperature to 220°C. Place the fish on top of the potatoes, drizzle with olive oil and salt. Return to the oven and bake for 30 minutes until the fish is cooked through and falling off the bone.
- In a bowl, mix all the ingredients for the salsa verde.
- Remove the baked fish and potatoes, sprinkle with lemon slices and drizzle with salsa verde. Serve. SOMETHING MORE John Dory (Zeus faber) which is also called St. Peter's fish or simply Peter's fish is considered one of the greatest fish delicacies. When else to make it than on Valentine's Day! Recipe and photos taken from Olive Magazine.