Baked croaker with potatoes is a fish main course featuring croaker, known for its tender and premium meat.
It is rich in omega-3, proteins, and important minerals such as phosphorus, copper, and zinc. It also has a low-fat content, making it ideal for all types of diets.
Its extremely delicate taste is enhanced in this fragrant preparation with fresh Mediterranean scents like lemon and thyme.
The result is a very pleasant fish in flavor, accompanied by potatoes that, having absorbed the aromas, become a tasty and succulent side dish.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Energy 678.75 (Kcal)
- Carbohydrates 16.66 (g) of which sugars 0.79 (g)
- Proteins 102.74 (g)
- Fat 19.93 (g) of which saturated 6.46 (g)of which unsaturated 9.19 (g)
- Fibers 2.04 (g)
- Sodium 581.60 (mg)
Indicative values for a portion of 650 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.7 lbs croaker (already cleaned and scaled)
- 3 potatoes
- to taste lemon (zest)
- to taste extra virgin olive oil
- to taste salt
- to taste sage
- to taste thyme
- to taste garlic
Tools
- Baking Sheet oven
- Fish Cleaning Scissors
- Citrus Zester
Preparation
To prepare the baked croaker with potatoes, thoroughly wash the already eviscerated and scaled croaker under running water. With a pair of kitchen scissors (I recommend these) cut off all the side fins.
Then place the fish on a baking sheet, or on a baking tray lined with parchment paper, and arrange a layer of sliced potatoes all around it.
To keep them nice and soft by the end of cooking, do not exceed a quarter inch in thickness.
Sprinkle fine salt on the potatoes, thinly sliced or chunky garlic pieces, if you intend to remove them later.
Scent with grated lemon (I recommend this excellent grater), sage, thyme, and add a drizzle of extra virgin olive oil.
Inside and outside the fish, add salt, herbs, and oil as for the potatoes, except for the grated lemon, which will now be used in slices.
Finish with a grind of black pepper.
At this point, bring the potatoes closer to the fish, wet with half a glass of water, and cover with parchment paper and then with aluminum foil.
Bake at 392°F (200°C) in the central part of the static oven for about one hour and twenty minutes, adding a little water occasionally to keep the potatoes moist and aid their cooking.
To check if the fish is cooked, remove the tray from the oven and, inserting two forks into the evisceration cavity, gently lift the upper half of the fish.
When it appears white and easily detaches from the bottom part, the fish is ready.
Remove the cover and place the tray back in the oven, on ventilated mode for about 5 minutes or until the desired level of browning is achieved.
The baked croaker with potatoes is now ready.
Storage
It is advisable to consume it freshly prepared, but it can be stored in the fridge well-sealed for one day.
It is advisable to consume it freshly prepared, but it can be stored in the fridge well-sealed for one day.
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