Baked fish with cornmeal and potatoes
A few months ago, I woke up with a fierce craving for fish that wasn't fried in oil, but rather something simple, baked, like my dad used to make when he came back from fishing. The first time I tried, I completely forgot the potatoes and had to improvise with some polenta – it wasn't bad, but it wasn't the same. Since then, I've been perfecting this combination of zander with baked potatoes because, I don't know why, but baked fish with a little cornmeal on it tastes much cleaner and goes great with those crispy potatoes. Not to forget, the smell in the kitchen is just right, no one chases you out of the house like with frying.
Okay, it’s not as quick as an omelet, but it doesn’t keep you in the kitchen all day either. I start in the morning by thawing the fish if I don’t have fresh, cutting the potatoes, but it all takes about 45-60 minutes including chatting and sipping from a glass of wine. It easily serves 4-5 people if you eat like me, without salad and without other sides. The difficulty... let’s say, is that it’s the kind of recipe where you just shouldn’t rush, it’s not rocket science, but it won’t work if you skip steps or eyeball everything and don’t respect the quantities. By the second attempt, it already shows.
I don’t think I’ve ever made this recipe and not emptied the tray that evening. Zander is the kind of fish even picky eaters will eat – the meat isn’t fatty, it doesn’t have that muddy taste, and if you use ginger and a bit of lemon, you don’t even feel like it’s “real” fish, you know what I mean. I make it often because it works every time, I haven’t had any unpleasant surprises. And it doesn’t involve frying, you don’t fill the kitchen with smell, and those baked potatoes with turmeric and garlic… actually, if I had to choose, that’s the only way I’d make them.
Let me leave how I usually make it here, with all the measurements, so there’s no discussion.
For zander:
– 1.5 kg zander, portioned (thicker fillets so they don’t dry out, but if you have pieces with bones, that works too)
– 1/2 teaspoon chili paste (the Hungarian paste, Eros Pista, works too, but make sure it’s seedless if you don’t want it too spicy)
– 1/2 teaspoon ground ginger (removes the fishy smell, don’t overdo it or it becomes soapy)
– 1 tablespoon lemon juice (freshly squeezed, not that bottled stuff)
– 1 teaspoon sweet or smoked paprika (adds color and a slight flavor)
– salt (I put about 2 teaspoons for all the fish, but taste first)
– cornmeal (about 70-80 g, just enough to cover the fish, not to dress it like a schnitzel)
– 2 tablespoons oil (oil for drizzling on top, it shouldn’t pool)
For potatoes:
– 1.5 kg potatoes (choose those with pink or yellow skin, not the watery ones)
– 1 teaspoon turmeric (for color and a subtle flavor, it’s fine without if you don’t have it)
– 4 garlic cloves, finely chopped (don’t grate them, they become bitter if burned)
– 4 tablespoons oil (I don’t put more, they come out heavy)
– salt to taste
– a good handful of fresh parsley, roughly chopped (at the end, don’t put it in the oven or it’ll turn into dry grass)
Now, the steps, which I write exactly how I do them, with all my usual slips:
1. I start with the potatoes. I peel and cut them into thicker slices or cubes, so they don’t crumble in the oven. I wash them well, leave them in cold water for about 5 minutes to release some starch. I drain them, gently dry them with a towel so they’re not watery (they won’t brown if they’re wet), and toss them in a large bowl. I add salt, turmeric, chopped garlic, and oil. I mix with my hands, not with a spoon, this way I see better if they’re completely covered.
2. I spread the potatoes on a large tray with baking paper, so they don’t stick. I put them in the preheated oven at 200°C (setting 6 for older ovens). They need to stay for about 40 minutes, but halfway through I turn them with a spatula. The first time I forgot and burned one side – since then I keep an eye on them after 20 minutes.
3. While the potatoes are cooking, I start with the fish. I dry the fillets well with paper towels. I mix in a small bowl the chili paste, ginger, lemon, paprika, and salt. I rub each piece of zander with this mixture – not like a marinade, just to coat it all over. I let it sit for 10 minutes on the table to absorb some flavor. (Sometimes I rush and skip this step, but you can taste the difference, I don’t know why.)
4. I put the cornmeal on a plate, dip each piece of fish in it, shaking off the excess (I don’t want a thick crust or lumps). I’ve had it happen where I put too much and I don’t like just tasting cornmeal when I bite down.
5. I take a clean tray, line it with baking paper, and place the pieces of zander. I drizzle a little oil on each (don’t pour from the bottle, use a spoon or your fingers, otherwise they all end up in one corner).
6. The oven should already be warm from the potatoes (so you can put both in at the same time if you have two trays and a big oven; if not, wait a bit longer for the potatoes). I leave the fish for about 18-20 minutes, halfway through I carefully turn them – if the fillets are thin, take them out earlier, they dry out quickly. When you see they start to brown at the edges, they’re done.
7. In the end, I take out the potatoes, sprinkle chopped parsley on top, the smell is amazing. I take the fish out onto a platter, I don’t cover it so the fine crust doesn’t get soggy.
TIPS AND VARIATIONS
Useful tips:
– Don’t skip drying the fish with a towel, even if you’re in a hurry – otherwise, the cornmeal won’t stick and it’ll form a weird crust.
– If you add too much chili paste, the zander loses all flavor, just becomes a nose and eye thing.
– The potatoes must be dry before putting them in the oven, otherwise they come out like soft pillows, not crispy.
– For the fish, don’t put too much cornmeal, just a thin layer to absorb the moisture on the surface.
Ingredient substitutions:
– If you don’t have zander, you can use perch, cod, or even pike fillets, but it should be firm-fleshed fish, not too fatty.
– Cornmeal can be replaced with gluten-free corn flour or even panko breadcrumbs if you want a crunchier crust and don’t mind wheat.
– Without turmeric on the potatoes, no one dies, they just come out paler.
– Lemon juice can be substituted with lime or even a bit of apple cider vinegar if you really have nothing else.
Variations:
– You can place thin lemon slices under each piece of fish before putting it in the oven, but you need to reduce the lemon juice in the marinade a bit, so it’s not too sour.
– If you want a more aromatic flavor, add a little dried thyme to the potatoes, it surprisingly works well.
– I’ve also tested with zucchini cut into rounds, placed next to the potatoes, but they soften quickly – for someone on a diet, that works too.
Serving ideas:
– Always, but always, I take out a glass of dry, cold white wine from the fridge (not sweet, that doesn’t go).
– It also goes well with a simple tomato and red onion salad with a little olive oil if you want a fresher meal.
– For a complete menu, you can add a thin garlic sauce with parsley or even a raw vegetable salad with carrot and celery.
FREQUENTLY ASKED QUESTIONS
What do I do if I don’t have fresh zander?
Frozen works too, just let it thaw slowly in the fridge overnight, then dry it well before seasoning, otherwise, it breaks and won’t hold the crust.
Can I use another type of potato?
Yes, but avoid very small new potatoes, because they don’t get that crispy texture in the oven. The pink or yellow ones behave the best.
How spicy will the fish be?
Depends on how much chili paste you use and how spicy it is. If you want just flavor, put less than half a teaspoon or use spicy paprika instead of paste.
Can everything be made gluten-free?
Yes, replace the cornmeal with certified gluten-free corn flour or corn breadcrumbs. Be careful with the chili paste, some may contain traces.
How do I store the fish if there are leftovers?
Put it in an airtight container in the fridge, no more than 1-2 days. Don’t leave it longer, as baked fish dries out when cold. When reheating, use the oven, not the microwave, otherwise, it turns out like gum.
NUTRITIONAL VALUES
If I were to go by calculations, for a decent portion (zander with potatoes, without salads and other frills), it comes out around 350-400 calories, of which about 28-30g protein, 35-40g carbohydrates, and 10-12g fats (mostly from oil and potatoes). Fish, especially zander, is low in saturated fats, has some omega-3 (not as much as salmon, but it’s okay), and baked potatoes, without too much oil, aren’t a calorie bomb. If you don’t put too much salt or oil, it’s actually good for someone on a diet or wanting a lighter meal. Just be careful with portions, because it’s kind of hard to stop after one.
HOW TO STORE AND REHEAT
Fish doesn’t keep well in the fridge, after 1-2 days it dries out and loses its charm. If there are leftovers, I put it in a container with a lid, but the best way to reheat it is in the oven, on baking paper, at 160°C for about 7-8 minutes, so it doesn’t dry out completely. The potatoes can be done the same way, but you need to turn them to brown again, otherwise, they become soft. I don’t recommend the microwave, neither for fish nor for potatoes – everything turns mushy and you lose all your hard work.
That’s about it for this combination of zander with baked potatoes. If you have the ingredients on hand and some patience, it’s bound to turn out good.
The pikeperch is mixed with salt, ginger, paprika, pepper paste, and lemon juice. The fish is coated in cornmeal and shaken off excess. Place the pikeperch in the oven on a baking sheet lined with parchment paper, drizzle with oil. Bake until it turns golden brown (about 20 minutes). Flip it from side to side. When you have preheated the oven for the fish, the potatoes should already be prepared. The peeled, cut, and washed potatoes are mixed with oil, turmeric, salt, and garlic. When serving, sprinkle parsley over the potatoes. Serve the pikeperch warm with potatoes and a glass of chilled white wine. Choose freshly caught fish from running water.
Ingredients: 1.5 kg pike perch, portioned, 1/2 teaspoon hot pepper paste [eros pista], 1/2 teaspoon ginger powder, 1 tablespoon lemon juice, red paprika, salt, cornmeal, 2 tablespoons oil. For the potatoes: 1.5 kg potatoes, 1 teaspoon turmeric powder, 4 cloves garlic, chopped, 4 tablespoons oil, fresh parsley, salt.
