Whole Baked Fish
Main Dishes | Argentinian cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
To make the citronette dressing, lightly whisk one part lemon juice with three parts extra virgin olive oil, adding a pinch of salt.
Ingredients
- Potato - 24.7 oz
- Olive Oil - 1 fl oz
- Turbot - 1 piece
- Thyme - 4 sprigs
- Garlic - 3 cloves
- Dry White Wine - 1 fl oz
- Ocean salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Preheat the oven to 392°F with convection.
Step 2
Wash 2 potatoes, then use a mandoline slicer or a very sharp knife to cut them into thin slices. Place them in a bowl, add a pinch of salt and 1 tablespoon of olive oil. Let them sit for 10 minutes to soften.
Step 3
Peel the remaining potatoes, cut them into 1 cm cubes, place them in a bowl, pour in the remaining oil, season with salt and pepper, and mix well.
Step 4
Insert a sprig of thyme and a third of the garlic slices inside the fish, and season both the inside and outside with salt.
Step 5
Set aside half of the small, beautiful potato slices — these will represent the scales. Arrange the remaining slices in a non-stick baking dish (or line a regular dish with parchment paper), slightly overlapping them. Place the fish on top and layer the reserved potato slices in an overlapping fashion to resemble scales.
Step 6
Arrange the potato cubes around the fish, sprinkle with the remaining thyme and garlic. Pour 50 ml of water and wine into the dish. Bake for 30–40 minutes, until the fish is cooked through and the "skin" is golden brown.
Step 7
Remove the fish from the heat, carefully peel off the "scales," and fillet the fish. Use a sharp knife to cut along the fish from head to tail in the middle, aiming to follow the spine and separating the fillet from one side—it should come away from the bones easily. Repeat the same process to separate the fillet from the other side of the spine. Then, gently flip the fish over to detach the two remaining fillet pieces in the same manner.
Step 8
Serve the fillet with 'scales' and cubes of roasted potatoes, drizzling the fish with the sauce from the baking dish. It can be complemented with a salad of fennel and a mix of salad greens (and optionally, you can add a few more capers) dressed with a citronette (see tip).
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