Скачать с ютуб Bluefish with Crispy Potatoes в хорошем качестве

Bluefish with Crispy Potatoes

Bluefish with Crispy Potatoes The best pan for this dish is an 11 inch well-seasoned cast iron skillet. It produces the crunchiest potatoes with the easiest release. If you don't have one, use any oven safe skillet or a baking dish (you can line it with parchment paper to prevent sticking). Fish substitutions: mackerel, cod, haddock, hake, halibut Serves 2-3 1 Lb bluefish fillet, skin and pin bones removed 4 medium boiling potatoes (red bliss or yukon gold) 1/4 cup olive oil 1 garlic clove, mashed 2 tsp fresh squeezed lime juice (or lemon juice) 1 Tbsp butter, cut into very thin slivers 1 Tbsp chopped parsley, cilantro, dill, or basil Salt and black pepper Preheat the oven to 475F (245C) with the racks in the bottom and middle of the oven. Sprinkle fish with salt and pepper and return to the fridge while cooking potatoes. Peel the potatoes and slice them 2 mm thick. A mandoline would come in handy for that, just make sure to wear cut resistant gloves (for equipment recommendations see below). Place potatoes in the pan (cast iron if possible), sprinkle generously with salt and pepper, and drizzle with 1/4 cup of oil. Rub all over and spread evenly. Place on the bottom rack of the oven until crispy on the bottom, 25-30 min. Reduce the oven to 400F (200C). Dry the fish with paper towels. Place it on top of potatoes, rub it with garlic, sprinkle with lime juice and dot with butter. Place in the middle of the oven until the fish flakes, about 12 min per inch of thickness (this is longer than usual because potatoes will block some of the heat). Sprinkle with herbs. Let rest 7-10 min and serve. Affiliate links: Mandoline: https://amzn.to/2Gyekz7 Cut resistant gloves: https://amzn.to/3jEbR4D Any purchases from the above links help support my channel. Thank you!