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.

Cook: 1 hour

Servings: 4

Ingredients

  • Pike perch fillet – 500 g
  • Potatoes – 1 kg
  • Salt
  • Basil dry
  • Ground black pepper
  • Flour – 2 tbsp
  • Vegetable oil – 4 tbsp
  • Chopped greens – 1 tbsp

How to cook fish and potatoes:

Directions

  1. 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.
  2. Dip the fish in flour and lightly fry in the remaining oil.
  3. Fry the potatoes a little too.
  4. 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.
  5. Sprinkle the cooked fish, baked with potatoes, with herbs. Take out the prepared pickles and eat with pleasure.

Enjoy your meal!

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