Fish and Potatoes

by Editorial Staff

This is not English fish and chips. Let the British eat their own fried fish and fried in the batter. This is our pike perch baked with our potatoes. Simple and delicious.

Summary

Cook Time	1 hour
Total Time	1 hour
Course	Side Dish
Servings (Default: 4)

Ingredients

How to cook fish and potatoes:

Instructions

Peel the potatoes, cut into slices or cubes, salt, pepper, sprinkle with basil, and water with 2 tbsp of oil. We make a rectangular fillet of fish, salt, and pepper.
Dip the fish in flour and lightly fry in the remaining oil.
Fry the potatoes a little too.
On a baking sheet, alternately lay out the fish and potatoes, i.e. potatoes between fish. We put fish and potatoes in an oven preheated to 180 degrees for 35-40 minutes. Readiness is determined by potatoes. It can cook more or less depending on the variety.
Sprinkle the cooked fish, baked with potatoes, with herbs. Take out the prepared pickles and eat with pleasure.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.