Fish Fillet in a Potato and Zucchini Crust

The fish fillet in a potato and zucchini crust is a refined and tasty dish, perfect for an elegant dinner or when you want to make a good impression with your guests. Here’s the recipe:

Ingredients

• 4 fish fillets (e.g., sea bass, gilthead bream, cod) about 150-200 grams each
• 2 medium-sized potatoes
• 2 zucchini
• Salt and pepper to taste
• Extra virgin olive oil to taste
• Aromatic herbs as desired (e.g., thyme, rosemary, parsley)
• 2 cloves of garlic
• Lemon juice

Preparation

1. Preheat the oven to 200°C.
2. Thoroughly wash and dry the potatoes and zucchini. Cut the potatoes and zucchini into very thin rounds, preferably using a mandoline slicer to achieve even thickness.
3. In a bowl, season the potato and zucchini rounds with a drizzle of oil, salt, pepper, and chopped aromatic herbs.
4. Lightly oil a baking dish with extra virgin olive oil.
5. Place the fish fillets on the baking dish and sprinkle with a little salt, pepper, and lemon juice.
6. Cover the fish fillets with the potato and zucchini rounds, alternating them and slightly overlapping to create a “scale” effect. If needed, you can use a toothpick to keep them in place.
7. Add a drizzle of oil and a couple of unpeeled garlic cloves to the dish.
8. Bake for about 20-25 minutes or until the potato and zucchini crust becomes golden brown and crispy, and the fish is cooked just right.
9. Serve the fish fillet in the crust hot, if desired with a sprinkle of fresh parsley or with a lemon slice for garnish.

Curiosity

Fish in a potato and zucchini crust is a creative way to present fish while skillfully combining two classic sides like potatoes and zucchini. Moreover, this cooking method keeps the fish very juicy because the crust protects the delicate fish meat from drying out too much.

I hope you enjoy this delicious dish with definitely an interesting presentation!