Baked Fish With Potatoes Onions Saffron And Paprika Recipes

BAKED COD WITH POTATOES AND ONIONS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a large, rectangular baking dish.
• Place the fish in the prepared dish. Arrange potato and onion slices around and on top. Pour enough milk over top to just barely cover. Season with a generous amount of salt and pepper. Dot butter over top.
• Bake, uncovered, in the preheated oven until fish flakes easily with a fork and potatoes are tender, about 45 minutes, checking frequently and adding more milk if necessary. Serve in large bowls.

BAKED FISH WITH POTATOES, ONIONS, SAFFRON AND PAPRIKA

Steps:

• Sprinkle the fish fillets with salt and arrange in a flat-bottomed bowl or pie plate.
• Pour on the lemon juice and let it sit.
• In a shallow, ovenproof casserole, heat 3 tablespoons of the oil.
• Add the potatoes in layers and sprinkle each layer with salt.
• Turn the potatoes to coat with the oil and saute over medium heat for 2 minutes.
• Stir in the onions, 1/8 teaspoon of the saffron, and 1/4 teaspoon of the paprika and saute for 2 minutes more.
• Cover and cook over medium-low heat until the potatoes are almost tender, 15-20 minutes, lifting and turning the potato mixture occoasionally.
• Preheat the oven to 375 degrees F.
• Drain the fish and arrange over the potatoes.
• Drizzle the remaining 2 tablespoons oil over the fish and sprinkle with salt and the remaining 1/8 teaspoon saffron and 1/4 teaspoon paprika.
• Bake for about 15 minutes, until the fish is just cooked through.
• Serve right from the casserole dish or transfer to dinner plates and arrange the potato mixture around and over the fish.
• Sprinkle with parsley and serve.

BAKED FISH AND POTATOES WITH ROSEMARY AND GARLIC

Steps:

• 1. Turn on the oven to 400°F.
• 2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.
• 3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.
• 4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.
• 5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.