Lemon Paprika Eglefino Flowers with Roasted Potatoes
A delightful and aromatic dish featuring tender Eglefino fish flavored with the zest of lemon and a touch of sweet paprika, paired with crispy roasted potatoes infused with herbs. This dish brings together the fresh flavors of the sea and the earth, creating a comforting yet elegant meal perfect for any occasion.
Category:
Main Course (Secondi Piatti)
Servings:
2
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eglefino (Haddock) | 2 fillets |
| Lemon zest | 1 lemon |
| Sweet paprika | 1 teaspoon |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
| Rosemary | to taste |
| Sage | to taste |
| Thyme | to taste |
| Garlic | 1 clove |
| Red potatoes | 500g |
Instructions:
Step 1: Prepare the Potatoes
Start by washing the red potatoes thoroughly and cutting them into wedges, each potato into 4 pieces. Place the potato wedges into a large mixing bowl. Drizzle them with extra virgin olive oil, and season with fine salt and black pepper. Toss the potatoes to ensure they are evenly coated.
Step 2: Flavor the Potatoes
Transfer the seasoned potatoes into a baking dish, ideally one that measures 25×20 cm. Add a crushed garlic clove and fresh sprigs of rosemary, sage, and thyme to enhance the flavor.
Step 3: Roast the Potatoes
Preheat the oven to 200Β°C (392Β°F) with the fan on. Place the baking dish with the potatoes on the middle rack of the oven. Roast for about 30 minutes or until the potatoes are golden and crispy on the edges. Be sure to check them halfway through, giving them a quick stir to ensure even cooking.
Step 4: Prepare the Fish
While the potatoes are roasting, zest one untreated lemon and set the zest aside for later use. In a separate baking dish (again, 25×20 cm), drizzle a little extra virgin olive oil. Place the Eglefino fish fillets in the dish and season them with a pinch of salt and black pepper.
Step 5: Bake the Fish
Once the potatoes have been in the oven for about 10 minutes, add the fish to the oven to bake. The Eglefino fillets will need approximately 22 minutes to cook through, so keep an eye on both the fish and the potatoes to make sure everything is cooked to perfection.
Step 6: Finish and Serve
Once both the fish and potatoes are done, remove them from the oven. Serve the Eglefino fillets alongside the crispy roasted potatoes. Sprinkle the fish with the fresh lemon zest and sweet paprika to taste, enhancing the dish with a burst of citrus and a warm, smoky flavor.
Enjoy!
These Lemon Paprika Eglefino Flowers with Roasted Potatoes make a perfect meal for a light yet satisfying dinner. The combination of fresh herbs, citrusy lemon zest, and sweet paprika creates a symphony of flavors that will transport your taste buds to a sunny Mediterranean coastal retreat.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 kcal |
| Protein | 30g |
| Carbohydrates | 40g |
| Fat | 10g |
| Saturated Fat | 1.5g |
| Fiber | 6g |
| Sodium | 300mg |
Tips:
- Herb Variations: Feel free to swap out or add more herbs to suit your taste. Oregano, thyme, and parsley can also work beautifully with this dish.
- Lemon Zest: Using a non-treated lemon ensures the zest remains free from pesticides, giving your dish an authentic and fresh citrus kick.
- Roast Potatoes: If you prefer a quicker method, you can parboil the potatoes for a few minutes before roasting them for a crispier texture.
With a balance of fresh ingredients, this recipe captures the essence of simple Mediterranean cooking, turning ordinary fish and potatoes into a flavorful, aromatic meal thatβs sure to impress!
