Fish Fillet in French Style with Salted Potatoes and Parsley

The recipe is authored by Martina Žibrat, who competed for the win in the second season of the show Gostilna išče šefa. The cheerful 27-year-old from Ljutomer is a fan of meat dishes, and her passion for cooking was inspired by her mother, with whom she even used to compete in baking. Martina says she cooks with heart and soul, and she has shared with us a recipe for an excellent seafood dish.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Fish, oyster

  • pieces Salt, table

  • pieces Spices, pepper, black

  • pieces Garlic, fresh

  • pieces Juice, lemon

  • pieces Oil, vegetable oil, canola

  • 400 g Onion, raw

  • 1 piece Yogurt, plain, from whole milk

Priloga

  • 500 g Potatoes, white

  • pieces Salt, table

  • pieces Parsley, fresh

Steps

  1. Peel the onion, slice it, and sauté it in hot oil until golden brown. Season the fish fillets with salt, pepper, and garlic. Drizzle them with a bit of lemon juice. Line a baking dish with aluminum foil.

  2. First, place the sautéed onions in the baking dish, then lay the seasoned fish fillets on top. Spread plain yogurt over the fillets. Cover the dish with aluminum foil and place it in the oven preheated to 200 degrees Celsius. Bake for 15 minutes, then remove the foil and bake for another 5 minutes.

  3. While the fillets are baking, prepare the potatoes. Peel the potatoes, cut them into cubes, and boil them in salted water. Once the potatoes are cooked, drain them and toss them with freshly chopped parsley.

  4. Serve the fish fillets along with the onions on warm plates. Add the parsley potatoes and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 56.83 kcal
  • Fat: 0.38 g
    • Saturated Fat: 0.28 g
  • Carbohydrates: 11.1 g
    • Sugars: 2.56 g
  • Protein: 1.23 g
  • Fiber: 1.33 g

Advice

The dish can be enhanced by adding red paprika to the fish fillet, and using sour cream instead of yogurt. Instead of boiled potatoes, you can serve roasted potatoes, prepared by boiling the potatoes in their skins, cutting them in half, and grilling the halves on a grill plate until nicely browned. Finally, drizzle the potatoes with a yogurt dressing (yogurt, salt, pepper, fresh parsley, garlic, and a bit of mayonnaise).