Perch, potatoes and Co....

They usually place potatoes on top the fish....  This one is an inverted version and you will see how wonderfully soft and juicy the potatoes will result!




INGREDIENTS: 

400g perch
3 medium potatoes
1/2 medium onion
cherry tomatoes
black olives
capers
oregano
black pepper
salt

 1. Peel potatoes and cut them into thin slices, you can do it with the mandoline slicer, it's much faster and easier. 
2. Slice onions rings, olives, cut tomatoes in halves, chop capers.


3. Pour some oil in a baking pan and dress the bottom first with the potato slices, then with the onion rings, add salt, pepper and some oregano.

 

4. Wash fish fillet and take off all the fishbones, dry it with a paper towel.
Put it on top the potatoes, add chopped capers, olives, salt and some more oregano.

  5. Salt cherry tomatoes and finally arrange them  nicely on top the fish.
6. Spray with some EVO oil.
7. Cook in te oven at 200 C for about half an hour, check if the potatoes are ready. The fish will be ready for sure.

  

 Enjoy!!!