Description

This simple fish dish with potatoes is a real treat and can be wonderfully prepared in the oven. The potatoes become particularly aromatic thanks to the herb marinade and the fish remains juicy. I like to make this recipe when I need something quick, but still want something special on the table. It's perfect for a light lunch or dinner and goes well with a fresh salad. The preparation is very easy and is guaranteed to succeed for everyone! An absolute favorite recipe that is always well received by us.

Ingredients (7 ingredients)

1 piece medium-sized fish

700 g Potato(es)

2 bunch Parsley smooth

2 clove Garlic

12 tbsp Olive oil

to taste Salt

to taste Pepper

Preparation (5 steps)

Chop garlic and parsley

Thermomix® Setting

3 sec/Speed 7, 3 sec/Speed 5

Add 2 cloves of garlic to the mixing bowl and chop for 3 sec./level 7. Add 2 bunches of smooth parsley and chop for another 3 sec./level 5. Use the spatula to push everything down from the edge.

Prepare marinade

Thermomix® Setting

10 sec/Speed 3

Add 12 tbsp olive oil, salt and pepper to the garlic and parsley in the mixing bowl and mix for 10 sec./level 3.

Marinate fish

Clean the fish and coat inside and out with 1/3 of the marinade. Set aside and let it steep.

Prepare potatoes

Cut 700 g potatoes into thin slices. Grease a baking sheet with some olive oil. Place the potato slices on the baking sheet, leaving an area free in the middle for the fish. Season the potatoes with salt and pepper and spread almost all of the remaining marinade over them.

Bake potatoes and fish

Place the baking sheet in the preheated oven at 175°C and bake for approx. 15 minutes. Remove the baking sheet with the semi-cooked potatoes and place the fish on the free area. Spread the rest of the marinade on the fish. Then slide into the hot oven for another 20 minutes until the fish is cooked.

Finished cooking? Great! 🎉

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About this recipe

This recipe for fish fillet on potato bed with herb marinade is a dish that has established itself with us over the years. It arose from the desire to conjure up a quick, healthy and yet refined dinner that enriches everyday life and tastes good to guests. I was inspired by Mediterranean cuisine, which is known for its fresh ingredients and simple preparation methods. The main protagonists of this dish are of course the fish and the potatoes. For the fish, I prefer to use a firm-fleshed fillet such as cod, pollock or sea bream. These varieties remain nice and juicy when baked and do not fall apart so easily. It is important that the fish is fresh and no longer contains any bones. The potatoes form the hearty foundation. I prefer firm-boiling varieties such as Annabelle or Linda, as they retain their shape better when baked and do not become too soft. The herb marinade is the secret to this recipe. The fresh parsley provides a grassy note, while the garlic adds a pleasant spiciness. The olive oil combines all the flavors and makes the marinade smooth. Salt and pepper round off the dish and bring out the aromas of the individual ingredients perfectly. The preparation in the Thermomix® is very simple and saves time. First, garlic and parsley are chopped in the mixing bowl. Be careful not to mix the ingredients for too long so that they do not become mushy. The marinade should have a slightly chunky consistency. Then the marinade is mixed with olive oil, salt and pepper. It is important to use a high-quality olive oil, as it significantly influences the taste of the dish. The fish is then coated with part of the marinade and allowed to steep briefly so that the flavors can be absorbed well. Meanwhile, the potatoes are cut into thin slices. You can either use a vegetable slicer or cut the potatoes with a sharp knife. The potato slices are spread out on a baking sheet and brushed with the rest of the marinade. Make sure that the potatoes are evenly covered so that they become nice and crispy. After a short pre-baking time in the oven, the fish is placed on the potato bed and brushed with the remaining marinade. Then the dish is baked until the fish is cooked and the potatoes are golden brown. For a vegetarian option, the fish can be replaced with halloumi or tofu. The halloumi should be cut into slices before baking and lightly fried so that it gets a nice crust. The tofu should be well squeezed and cut into cubes. Instead of parsley, other herbs such as rosemary, thyme or oregano can also be used. For a vegan version, another vegetable oil can be used instead of olive oil. Serve the fish fillet on potato bed with a fresh salad or steamed vegetables. A glass of dry white wine goes perfectly with this dish. The dish can also be prepared well in advance. The potatoes can be cut and marinated the day before. However, the fish should only be marinated shortly before baking so that it does not become too dry. Leftovers can be stored in the refrigerator and reheated the next day. However, the dish tastes best freshly prepared.