The second course I propose today is extremely simple to prepare but tasty and impressive, a very light plaice fillet in a potato crust. An alternative way to achieve tender fish and crispy potatoes.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
PLAICE FILLETS IN CRUST
- 21 oz Plaice fillets
- 4 potatoes
- to taste rosemary
- to taste parsley
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Steps
To prepare this plaice fillet in a potato crust, first peel the potatoes and slice them very thinly with a mandolin or a knife, being very careful.
Place the potato slices, without overlapping them, on a sheet of kitchen paper, and pat them dry with another sheet to dry them well.
Line a baking sheet with parchment paper, place the potato slices, the plaice fillets, season with a pinch of salt, a little pepper, and some rosemary and parsley. Cover the fillets with the other sliced potatoes.
Season again with salt and pepper. Put the oil in a small bowl, and brush the potatoes with the oil so they are evenly coated.
Bake in a preheated oven at 392°F for about 20 minutes. Then switch to grill mode, at maximum power for 5 or 10 minutes, until the potatoes start to color, especially at the edges.
