Baked lampuga with potatoes, a fish main course, light, fragrant and tasty

Lampuga, also known as capone, belongs to the large family of bluefish. It has lean, easily digestible flesh and is rich in high-quality proteins. It can be cooked in many ways, and one of the most well-known is lampuga in sweet-and-sour sauce with onions. Mostly consumed in autumn, when this fish reaches acceptable sizes that can even reach two kilos or more, this low-calorie fish is great for more calorie-conscious diets. In this economical, simple and tasty recipe I baked the lampuga with thin potato slices and aromatics, obtaining a flavored gratin that enhanced the taste of this already-excellent fish. Are you ready to discover the oven-baked capone with potatoes recipe with me? Let’s go to the kitchen, but before we start cooking I remind you that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.

Also check out:

Difficulty: Very easy
Cost: Economical
Rest time: 10 Hours
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

4.4 lb lampuga (also known as capone)
1.8 lb potatoes
to taste extra virgin olive oil
to taste roasting herbs (with salt)
1/3 cup (about 3.4 fl oz) white wine
Half glass water (water)

Tools

Oven
Baking tray
Mandoline slicer

Steps to make baked lampuga with potatoes

Buy a capone weighing about 2 kg and ask the fishmonger to fillet it, removing the head and at least the central bone, then portion it. Peel, rinse and slice the potatoes with a mandoline, collect them in a bowl, dress with the olive oil and the spices (the mixed roasting herbs already contain salt) and mix. Spread half of the potatoes on the bottom of a large baking tray and lay the fish on top.
Cover with the remaining potatoes, drizzle with the white wine and the water, and bake in a conventional oven at 392°F for 1 hour, or until the potatoes are cooked.
Remove from the oven, let rest a few minutes and serve.
Store any leftovers in the fridge, well sealed in an airtight container, and consume within 24 hours after reheating in a pan or oven; however, it will not be as good as when freshly baked.