Merluzzo con patate e pesto di prezzemolo al forno
Ingredients 4 persons
olive oil
Per person 1-2 white fish fillets (frozen)
750 grams of pre-cooked potato slices
1 generous hand of leaf parsley chopped finely
1 clove of garlic pressed
Pepper and salt
150 grams of parmesan cheese
Deep baking dish, oven
🕐 15🔪30⏱️ 👩🏼🍳
1. Preheat the oven to 180 degrees.
2. Make the pesto by mashing the parsley with the garlic and oil in a small bowl. Add pepper and salt.
3. Pour some olive oil into a shallow baking dish and lay a layer of potato slices on top. Spread the parsley pesto over them. Sprinkle a little parmesan on top.
4. Lay the frozen (or rather defrosted) fish fillets on the potato slices. Coat them with the pesto. Sprinkle with extra salt, if necessary. If your oven dish is too small, divide the portions between two oven dishes.
5. Cover the fish completely with the potato slices. Spread the pesto on them and sprinkle generously with parmesan cheese.
6. Put the oven dishes in the oven and bake for about 30 minutes. If the fish fillets are thin, 20-25 minutes is enough; if they are thick, add 5 minutes.
👉🏽 Visschotels zijn altijd lekker met worteltjes of erwtjes en worteltjes. Als je kleine worteltjes hebt, snij die dan in dunne schijfjes en bak ze in een koekenpan. Blus af met marsala en strooi er dunne peterseliereepjes overheen. Je kunt deze visschotel ook prima met een groene salade eten.
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