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  • Gilt-head bream with potatoes and zucchini

    1 vote
    Gilt-head bream with potatoes and zucchini
    Prep: 10 min Cook: 25 min Servings: 2
    by Easy Cook - Laka kuharica
    510 recipes
    >
    Crunchy, baked potatoes and grilled zucchini complement this tasty white fish.

    Ingredients

    • 600 g potatoes, peeled and sliced
    • 6 tbs olive oil (2 + 2 + 2)
    • 4 cloves garlic, chopped (2 + 2)
    • 500 g white fish, (2 gilt-head breams), cleaned
    • 2 tbs corn flour
    • 1 tsp sea salt (½ + ½)
    • ¼ tsp pepper
    • 150 ml red wine
    • 2 medium sized zucchini, washed, sliced lengthwise into thin slices
    • Fresh parsley for garnish, chopped

    Directions

    1.
    Place the potatoes in a roasting pan, sprinkle with 2 tablespoons of olive oil, salt, and chopped garlic; bake in the oven at 200°C for 25 minutes or until golden.
    2.
    Combine flour, ½ teaspoon salt and pepper. Dredge each gilt-head bream in flour mixture. Sprinkle the insides with salt and chopped garlic.
    3.
    Fry the fish in 2 tablespoons of olive oil for 5 minutes on each side.
    4.
    Place the fish on top of the potatoes, add red wine and bake in the oven at 180°C for 15 minutes.
    5.
    Meanwhile grill the zucchini for 4 minutes on each side in the grill pan oiled with 2 tablespoons of olive oil. When the edges become golden - brown, place the zucchini on a paper towel to remove the excess fat; season with salt.
    6.
    Serve the fish with baked potatoes and fried zucchini, sprinkle with chopped parsley.

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