How to learn how to cook delicious fish and potatoes in the oven

Kitchen appliances and utensils: knife, cutting board, baking dish, tea and tablespoons, different-sized bowls, paper towels, a small sieve or gauze, non-stick coating pan, measuring cup, two forks or a spatula, oven.

Ingredients

Step cooking

1. Prepare the fish: cut off the head and tail, open the abdomen and pull out the insides. Rinse the fish and pat dry with a paper towel. Cut the carcass into steaks no more than 1.5 mm thick. Put the pieces of fish on a plate - it is ready for future use.
   
2. Peel the potatoes (1 kg) and wash them. Cut each potato into 4 parts. If the potato is large, then the parts may be 6 or 8, the slices should be medium in size.
   
3. Put the potatoes in a baking dish and pour water (150 ml), lemon juice (2 tablespoons) into it. Squeeze the juice yourself from the lemon and strain through a small sieve or a piece of gauze.
   
4. Add butter (a teaspoon) and mustard (a tablespoon) to the potato. Add sprigs of fresh rosemary (2 pieces) or dry rosemary (tablespoon), bay leaf (2 pieces), and generously sprinkle with dry oregano seasoning, focusing on your taste.
   
5. Salt and pepper the potatoes to taste. Pour in olive oil (100 ml) and mix the potatoes well so that the spices and oil are evenly distributed.
   
6. Place the potato pan in an oven preheated to 180 degrees and bake for 45-50 minutes. Heat a non-stick pan and pour vegetable oil for frying (50-80 ml) into it.
   
7. Put the previously prepared pieces of fish in the heated oil in a pan. No need to use flour.
   
8. Fry the fish on each side for several minutes until golden brown. Transfer the fried pieces of fish to a plate. Salt and pepper them to taste. Grease the top of the pieces with mustard (a tablespoon of all the pieces is enough).
   
9. Put the pieces of fish greased with mustard on the finished potato and bake for another 15 minutes at 180 degrees. If all the liquid has evaporated from the potato, then add a little water.
   

Decoration methods and serving options

Serve the dish hot, spreading portionwise on large plates and garnishing with a slice of lemon and a sprig of greens. Since the dish is independent, only sauce and fresh or pickled vegetables can be served with it. A perfect complement to a fish dish is a glass of dry white wine.

Video recipe

If you have any questions during the cooking process, then watch the detailed video.

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