Red Bream with Potatoes
Red bream with potatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g waxy potatoes
- 1 tsp saffron strands
- Salt
- 2 Tomatoes
- 2 Garlic cloves
- 0.5 tsp coriander
- 4 tbsp freshly chopped herbs (dill and parsley)
- 5 tbsp olive oil
- 1 tbsp Lemon Juice
- Pepper
- 4 red bream fillets
Instructions
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1.
Wash the potatoes and place them with the saffron in a pot. Cover with water, season with salt, and cook covered for about 30 minutes.
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2.
For the salsa, wash the tomatoes, quarter them, remove seeds, and dice. Peel and finely dice the garlic. Roughly crush the coriander in a mortar and mix it with the garlic, herbs, and 4 tbsp oil into the tomatoes. Season with lemon juice, salt, and pepper.
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3.
Rinse the fish, pat dry, and season with salt and pepper. In a non-stick pan, sear the skin side with the remaining oil for 2-3 minutes until golden brown. Flip and cook on low heat for another 2-3 minutes to finish.
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4.
Drain the potatoes, mash them roughly, and arrange on plates. Place the fish on top and drizzle with the salsa before serving.
