Fish with olives
Fish with olives and potatoes – a delicious and simple recipe
Welcome to the culinary world! Today I propose a savory recipe for fish with olives, accompanied by potatoes, that will captivate you from the first taste. This combination is not only tasty but also healthy, being full of essential nutrients.
Preparation time and number of servings
- Preparation time: 15 minutes
- Baking time: 20 minutes
- Total time: 35 minutes
- Number of servings: 4
Necessary ingredients
- 4 fish fillets (preferably salmon trout, but you can also use cod or sea bream)
- 1 lemon
- 1 red onion
- 100 g pitted olives (preferably green olives for a more intense flavor)
- 3 garlic cloves
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 4-5 tablespoons olive oil
- 3 boiled potatoes, diced
- 1 bunch of fresh parsley, chopped
- Aluminum foil
Step-by-step recipe preparation
1. Preparing the ingredients: Start by washing the fish fillets well and drying them with a paper towel. Then, slice the red onion into thin strips (julienne) and mince the garlic. If using whole olives, slice them into rounds.
2. Preparing the olive salad: In a large bowl, combine the red onion, garlic, olives, salt, pepper, thyme, and 3 tablespoons of olive oil. Mix all the ingredients well and let the salad rest for a few minutes so the flavors can meld.
3. Wrapping the fish: Use a large enough piece of aluminum foil to wrap the fish fillets. Brush the foil with a little olive oil to prevent sticking. Place 2-3 slices of lemon at the bottom of the foil, then place the fish fillet on top. Add 2-3 tablespoons of the olive salad on each fillet. Wrap the foil tightly, ensuring there are no gaps to keep the juices inside.
4. Baking the fish: Preheat the oven to 180°C. Place the fish packets on a baking tray and let them bake for 20 minutes. During this time, the fish will cook evenly, and the flavors will intensify.
5. Preparing the potatoes: After the fish has been in the oven, remove the tray and carefully open the packets to drain the accumulated juices. In a skillet, add a little olive oil and the diced boiled potatoes. Season with salt, pepper, and chopped parsley. Fry the potatoes over medium heat for about 5-7 minutes until they become golden and crispy.
6. Serving: On a plate, place the fish fillet from the foil alongside the fried potatoes. You can garnish with lemon slices or a few parsley leaves for a more attractive appearance.
Useful tips
- Ensure the fish is fresh. Check the eyes and gills to ensure they are clear and moist.
- You can experiment with different types of fish according to your preferences.
- If you want a spicy note, add a few thin slices of chili pepper to the olive salad.
Nutritional information
This recipe is not only delicious but also nutritious. Fish is an excellent source of protein, omega-3 fatty acids, and vitamins. Olives add antioxidants, while boiled potatoes provide complex carbohydrates, essential for energy.
Possible variations
- Instead of green olives, you can use black olives for a sweeter taste.
- Add vegetables such as bell peppers or cherry tomatoes to the fish packet for extra color and nutrients.
- Experiment with different herbs, such as dill or oregano.
Frequently asked questions
- Can I use frozen fish? Yes, but make sure to completely thaw it before cooking.
- What can I do with leftover fish or salad? You can make a sandwich or a cold salad.
- How can I keep the potatoes crispy? Make sure to fry them over medium heat and do not overcrowd them.
I hope you enjoy this recipe and bring smiles to the faces of your loved ones at your table! This fish with olives and potatoes recipe is perfect for a family dinner or a special occasion. Bon appétit!
Ingredients: fish, I had salmon fillet 1 lemon 1 red onion 100g pitted olives 3 cloves of garlic salt, pepper, thyme 4-5 tablespoons olive oil 3 boiled potatoes parsley aluminum foil
