Baked Groper on Potatoes with Tomatoes
Description
(serves 4)
I like to cook this dish in a Spanish cazuela, a stovetop/oven to table terracotta cooking vessel. For this dish I use a 25 cm diameter cazuela.
INGREDIENTS
700g ( 5-6) potatoes (peeled and cut into 3mm thick slices){preferably waxy potatoes and at this time of the year Nadine may be the best choice}
45ml (3 tbsp) olive oil
½ tsp flaky sea salt
1/8 tsp freshly ground black pepper
440g cherry tomatoes
1kg-1.2kg (1-2) groper steaks {4cm thick} with T-bone left in
4 cloves garlic (finely chopped)
1 tbsp chopped Italian parsley leaves
2 spring onions (white portion only, finely chopped)
1 tsp finely chopped rosemary leaves
1/4 tsp finely chopped thyme leaves
30ml (2 tbsp) lemon juice
½ tsp flaky sea salt
1/8 tsp freshly ground black pepper
METHOD
Preheat oven to 200°C. Bring a large pot of water to the boil. Add potatoes and cook for 5 minutes to blanch them. Gently drain and lay onto tea towel to dry.
Generously brush base of “oven to table” baking dish with olive oil. {The dish needs to be deep as it is important that the layered potatoes with groper placed on top sits no higher than the dish.}
Arrange potatoes, as a single layer, in a fan shape on base of dish. Sprinkle with salt and pepper. Continue layering potatoes and seasoning to make 3 complete layers. Drizzle remaining oil over potatoes and strew with cherry tomatoes.
Place groper steak(s) on top of potatoes and tomatoes.
Into a small bowl place garlic, parsley, spring onions, rosemary and thyme, and mix well to combine. Sprinkle herb mixture evenly over groper.
Drizzle with lemon juice and sprinkle with 2nd measure salt and pepper.
Place into preheated oven and bake for 25-30 minutes or till fish is cooked and potatoes are tender.
To serve: Serve dish to table. Using a small knife, cut around T- bone to detach flesh. Divide groper into 4 equal portions. Serve with a wide spoon to ensure you have potatoes, tomatoes and fish together in one scoop. Carefully place onto serving plates and add any remaining juices.
I like to cook this dish in a Spanish cazuela, a stovetop/oven to table terracotta cooking vessel. For this dish I use a 25 cm diameter cazuela.
INGREDIENTS
700g ( 5-6) potatoes (peeled and cut into 3mm thick slices){preferably waxy potatoes and at this time of the year Nadine may be the best choice}
45ml (3 tbsp) olive oil
½ tsp flaky sea salt
1/8 tsp freshly ground black pepper
440g cherry tomatoes
1kg-1.2kg (1-2) groper steaks {4cm thick} with T-bone left in
4 cloves garlic (finely chopped)
1 tbsp chopped Italian parsley leaves
2 spring onions (white portion only, finely chopped)
1 tsp finely chopped rosemary leaves
1/4 tsp finely chopped thyme leaves
30ml (2 tbsp) lemon juice
½ tsp flaky sea salt
1/8 tsp freshly ground black pepper
METHOD
Preheat oven to 200°C. Bring a large pot of water to the boil. Add potatoes and cook for 5 minutes to blanch them. Gently drain and lay onto tea towel to dry.
Generously brush base of “oven to table” baking dish with olive oil. {The dish needs to be deep as it is important that the layered potatoes with groper placed on top sits no higher than the dish.}
Arrange potatoes, as a single layer, in a fan shape on base of dish. Sprinkle with salt and pepper. Continue layering potatoes and seasoning to make 3 complete layers. Drizzle remaining oil over potatoes and strew with cherry tomatoes.
Place groper steak(s) on top of potatoes and tomatoes.
Into a small bowl place garlic, parsley, spring onions, rosemary and thyme, and mix well to combine. Sprinkle herb mixture evenly over groper.
Drizzle with lemon juice and sprinkle with 2nd measure salt and pepper.
Place into preheated oven and bake for 25-30 minutes or till fish is cooked and potatoes are tender.
To serve: Serve dish to table. Using a small knife, cut around T- bone to detach flesh. Divide groper into 4 equal portions. Serve with a wide spoon to ensure you have potatoes, tomatoes and fish together in one scoop. Carefully place onto serving plates and add any remaining juices.