Whitefish provençale with saffron
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Cuisine
Nordic
Author:
Herman Rasmuson
Servings
4
A recipe for oven-baked whitefish as fantastic as it is easy to make. Perfect all year round, but the saffron makes it extra appropriate when we're entering the Christmas season.
Ingredients
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4 small whole, scaled whitefish
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6-8 large potatoes, sliced and halved
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1 fennel, cut into pieces
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½ Zuccini, cut into half moons
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2 garlic cloves, grated
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0.5 g of saffron
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½ dl olive oil
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1 dl melted butter
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Panko breadcrumbs or regular breadcrumbs
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Salt and pepper
Instructions
Set the oven to 230°C
Boil the potato halves together with the fennel in lightly salted water until they are soft. Pour off the water
Mix the cooked potatoes and fennel with the zucchini and the grated garlic cloves. Season with saffron, salt and pepper
Spread the seasoned vegetables evenly on a baking sheet.
Dry the fish with paper towels. Season the inside and outside with salt and pepper. Brush the whitefish with melted butter and sprinkle with panco breadcrumbs or breadcrumbs. Place the whitefish on the vegetables.
Bake the fish in the oven at 230°C for about 20 minutes, until they have a nice golden brown color.
Serve the fish warm with the saffron-spiced vegetables. And with some aioli.
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