Читать книгу Easy: 100 delicious dishes for every day - Bill Granger - Страница 17

BAKED FISH WITH CAPERS, POTATOES AND LEMON

Dinner party perfection: no pan wrangling while entertaining your guests; no lingering smell of fried fish.

300g new potatoes, skin on, finely sliced

3 tablespoons olive oil

1 tablespoon capers

1 garlic clove, finely chopped

4 white fish fillets, skinned (about 180g each)

1 lemon, sliced

large handful mixed herbs (tarragon, flat-leaf parsley, chervil, fennel or dill), roughly chopped

Preheat the oven and a baking tray to 200°C/gas mark 6. Bring a large saucepan of salted water to the boil and cook the potatoes until just tender, about 5–10 minutes depending on the thickness of the slices. Drain well.

Mix the olive oil, capers and garlic in a small bowl and season well with sea salt and feshly ground black pepper. Lay out 4 sheets of baking paper, about 30cm × 40cm each. Divide the potato slices among the sheets, making a rectangular bed roughly the same size as the fish in the centre of each one. Drizzle with half the oil mixture, then top with the fish fillets and lemon slices. Scatter over the mixed herbs and finish with the remaining oil mixture. Wrap up each fish parcel, tucking the ends under. (Secure the parcels with foil if you like.) Transfer the parcels to the preheated tray and bake for 12–15 minutes, or until just cooked through. SERVES 4