Positano Fish

SERVES 2-4
YOU WILL NEED:

1 PIECE OF BLUE EYE (*or similar white fish such as kingfish)
2 LEMONS
1 BUNCH ITALIAN PARSLEY (*flat leaf parsley)
1 PUNNET CHERRY TOMATOES
HANDFUL OF BABY POTATOES (*Add more or less depending on number of people)
4 CLOVES GARLIC
CAPERS
GREEN OLIVES
SPINACH
1/2 GLASS OF WHITE WINE (*optional)
OLIVE OIL
SALT & PEPPER




THIS IS HOW:

Heat the oven to 190 degrees
Slice potatoes and one lemons into rounds (*roughly 1cm thick)
Boil potatoes in cold salted water for 10 minutes (*root vegetables such as potatoes should always be boiled from cold water)
Once potatoes are cooked, add them with the garlic & lemon slices & salt with a good slog of olive oil to the tray & heat in oven for about 12 minutes
Meanwhile, chop half the bunch of parsley, & halve the cherry tomatoes & olives
Bring potatoes out of the oven & give them a good shake around
Place the piece of fish on top of potatoes, sprinkle over the olives, tomatoes, parsley and capers & add the juice of one lemon (*Optional to add a splash of white wine here if you have a bottle open!)
Season with salt & pepper, bake for 15minutes or until everything goes a nice golden colour & the fish is no longer transparent
Serve on a big plate of spinach leaves and garnish with some extra parsley, lemon juice and salt & pepper

 

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