Friday, 25 September 2015

Potato Crusted Sea Bream with Greek Baked Chickpeas

This one of my best things that I have made recently. It was really tasty and I loved the crunch of the potato crust on the fish. I made up the chickpea recipe as I wanted something with a little more sauce than in the original recipe and I had onions that needed using up.

Potato Crusted Sea Bream with Greek Baked Chickpeas (from Kalofagas)
(Serves 4)

For the chickpeas
1 tbsp oil
1 onion, chopped
2 cloves garlic, chopped
2 400g tins chopped tomatoes
2 400g tins chickpeas, drained
200g cherry tomatoes

For the fish
4 sea bream or sea bass fillets, rinsed and patted dry
4 tsp mustard
1 large potato
4-5 cloves garlic
zest 1 lemon
2 tbsp lemon juice
2 tbsp chopped parsley
salt and pepper
1 tsp of paprika

Pre-heat the oven to 200C.

Heat the oil in a saucepan and add the onion, cook until translucent, then add the garlic and cook for another minute. Add in the chopped tomatoes, chickpeas and cherry tomatoes. Pour the mixture into an oven proof dish and place into the oven for 30 mins.

Drizzle each fillet with some olive oil and rub all over to coat. Now spread a tsp of mustard on the top-side of each fillet. Season lightly with salt and pepper and set aside.

Place the potato (with skin on) and garlic cloves into a pot of water and bring to the boil. Simmer for 15 mins. Drain the hot water and replace with cold water and allow to cool for 5 mins. Squeeze the garlic out of the skins and place in a bowl. Mash them with a fork.

Grate the potato on a box grater into a bowl. Add the lemon zest, juice and parsley and gently toss until mixed together.

Divide the grated potato mixture and spread on top of each fish fillet. Drizzle some olive and sprinkle the paprika. Place in the oven for 15 mins. Remove the chickpeas from the oven. Move the rack into the grill position and set your oven to grill. Grill the fish for another 2 mins or until the potato crisps-up and becomes golden-brown. Serve the fish on top of the chickpeas.

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