Roast fish fillets with roast potatoes

Roast fish fillets with roast potatoes

By
From
River Cottage Every Day
Serves
2
Photographer
Simon Wheeler

Though unconventional, this dish makes a lot of sense. Roasting potatoes to perfection takes a little effort – heating the oil in the roasting tin, parboiling the spuds, roughing them up a little – but when you get it spot on, you have something approaching the perfect chip, albeit rather chunkier in shape. And if you’ve got a tray of sizzling hot oil on the go in the oven, you also have an ideal medium for cooking a nice fat fillet of well-seasoned fish. Surely it makes sense to take advantage…

Ingredients

Quantity Ingredient
500g fairly floury potatoes (try maris piper, king edward or desiree), peeled and cut into smallish chunks
3-4 tablespoons sunflower, groundnut or rapeseed oil, or goose fat
500g fish fillets, such as 2 gurnard or bream fillets, 1 fat fillet of pollack, or 4 large mackerel fillets
a few bay leaves
sea salt
freshly ground black pepper

Method

  1. Put the potatoes in a pan, cover with cold water and add a good pinch of salt. Bring to the boil, simmer for 8 minutes, then drain well and return to the empty pan to steam off for a few minutes.
  2. Put the oil or fat in a large roasting tin and place in an oven preheated to 200°C until smoking hot. Meanwhile, generously season the potatoes in their pan, then rough them up: either hold the lid on and give the pan a little shake or use a sharp fork to scratch their surfaces.
  3. When the oil is smoking hot, tip in the potatoes. Baste them well with the oil, then return the tin to the oven for 45 minutes, giving them a stir after about 30 minutes. By this stage, the potatoes should be almost done – i.e. have a golden crust all over but look as if they could still take a bit more crisping up. Create a space in the middle of the tin for the fish.
  4. Add the fish to the tin, sprinkle it with salt and pepper, then tuck in the bay leaves. Return to the oven for 10–15 minutes, until the fish is just cooked. Serve at once, with pea purée or mushy squash and, by all means, ketchup – or roasted tomato sauce.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again