Here’s one that Mrs J would like to share, because it:
- rewards planners (i.e. you can hang out with the guests because all the work is done well in advance)
- doesn’t take a lot of work AND generates a minimum of washing up
- is always useful to have another fish recipe
- has great taste
- doesn’t need measures
- contains potatoes, but doesn’t call for them to be peeled
What else could a cook ask for?
Get started with the potatoes. Buy a kind that doesn’t disintegrate when cooked, but overall new potatoes are preferred. (It’s a midsummer dish after all. And it cuts down on the work if they’re already smaller.) Don’t peel but make sure they’re well washed. Slice medium thick and distribute in a lightly buttered ovenproof pot.
2-3 slices thick it will cook through fine with the fish
Add salt and pepper. Add a little bit of butter on top.
Get fish. Use white fish but go for something with some structure. It doesn’t have to be the most expensive fish in the store, y’all. In fact, in this case it was on sale.
Cut into portion pieces and place on top of potatoes. Add salt and pepper.
Mrs J has no clue what the name of this kind of fish is in English.
Dice some regular onion and distribute on top. Grate some untreated lemon and orange peel. Sprinkle on top. Add another couple of bits of butter.
Sprinkle, sprinkle little star ....
Put lid on pot and put in oven, 125°C, for 90 min. Yes, that’s 90 minutes, y’all. Make sure the heat is low! In the meantime do the washing up or watch your favourite soap. Whatever makes you happy! Also, prepare a couple of slices of lemon and orange and chop some parsley.
When time is up, throw parsley over fish and decorate with slices of orange and lemon.
Serve in the pot, keeping the fish warm
Don’t worry if you’re not ready to eat at the sound of the buzzer, just take the pot out and let it sit – it will easily keep warm for a while and with the lid on the fish will still not be dry.
Hope you enjoy!
mrsjsideas 