Baked Potato Slices with Fish Fillets

Ingredients

• 1 untreated lemon
• 1 tbsp Maple Syrup
• 4 sea bass fillets (≈150 g each)
• 2 sprigs Rosemary
• 4 tbsp olive oil
• Salt
• ground pepper
• 800 g waxy potatoes
• 2 tbsp Rapeseed oil
• 100 g crème fraîche

Instructions

1. 1.

   Wash the lemon hot, dry and thinly slice the zest into strips. Set aside. Squeeze the juice and mix with syrup. Rinse fish fillets, pat dry and drizzle with citrus mixture. Cover and let rest for about 20 minutes.

2. 2.

   Preheat oven to 200°C (400°F) fan‑forced. Line a baking tray with parchment. Shake rosemary dry, remove needles, mix with olive oil, salt and pepper. Peel potatoes and slice thinly. Toss slices in rosemary oil and arrange in a brick pattern on the tray. Bake for 15–20 minutes until golden.

3. 3.

   Remove fish from the marination and pat dry. Heat rapeseed oil in a hot pan and brown fillets on both sides until golden. Sprinkle with lemon zest at the end.

4. 4.

   Arrange potatoes and fish on plates, spoon 1–2 tbsp crème fraîche over each serving. Serve immediately.