For this dish, you can take any sea fish fillet, and use potatoes for a side dish.

Summary

Ingredients

• Potatoes (peeled and cut into small pieces) – 1 kg
• Butter – 50 g
• Onions (cut in half rings) – 2 pcs.
• Garlic – 4 cloves
• Fresh thyme – 2-3 sprigs
• Bay leaf – 2-3 pcs.
• Fish broth – 450 g (2 cups) +3 tbsp
• Fillet of sea fish (without bones and skin) – 900 g
• Dry white wine – 30-45 g
• Fresh bread crumbs – 15 g
• Olive oil – 1 tbsp
• Salt and black pepper to taste

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Instructions

1. Turn on the oven to preheat to 190 degrees. Place the potatoes in an ovenproof dish. In a skillet over medium heat, heat half of the butter, add the onion, and fry, stirring occasionally, for about 5-6 minutes. Transfer the fried onions to the potatoes and stir.
2. Peel the garlic cut 2-3 cloves into plates and place between the potato pieces. Also put thyme and bay leaf in the potatoes, salt, and pepper to taste.
3. Pour 450 g of broth over potatoes and place in a preheated oven. Cook, stirring once, for 50-60 minutes, until the potatoes are soft. Mix the remaining broth with the wine.
4. Put the fish fillet between potatoes, brush with wine sauce, cook for 10-15 minutes.
5. Chop the remaining garlic finely. Melt the remaining butter in a saucepan, add garlic, and stir. Pour 2/3 of the parsley and bread crumbs into a saucepan, add a little salt and pepper. Put this mixture on the fish fillet, lightly pressing down with a spoon.
6. Sprinkle the fish with olive oil and place in the oven again for 10-15 minutes. Serve with the remaining parsley.

Enjoy your meal!