Blog Journal.. Fish Fillets on Potato Rafts...

Good Evening everyone... 

This is a recipe we had for supper tonight.. 

We eat a lot of fish .. 

Of course, we live in Maritime Canada and fish is just part of our life but Terry and I both love it .. 

He had gone to a breakfast this morning and then on to help Dustin for the day so I thought I would try to make something new that he might like.. 

He so favours potatoes and along with the fish I didn't think it would go wrong..

I didn't have fresh thyme just some dill that I had just dried so I used that instead ..  

I think you could use any kind of fish fillets.. 

I wish mine had of been thicker but they were fine.. 

He even liked the capers.. smile.. 

Here is the recipe and here is the link

Herbed Sole on Potato Rafts.. 

INGREDIENTS

• 1½ lb. russet potatoes
• 2 tbsp. Extra virgin olive oil
• 4 clove garlic
• ½ tsp. kosher salt
• ½ tsp. Freshly ground pepper
• 4 skinless fillets sole or other firm white fish
• 4 tbsp. unsalted butter
• 8 sprig fresh thyme
• 1 lemon
• 2 tbsp. capers

DIRECTIONS

1. Preheat the oven to 425 degrees F with a rack in the center position. Line a sheet pan with parchment paper.
2. In a large bowl, toss the potatoes with the olive oil, garlic, salt, and pepper until thoroughly coated.
3. Assemble four potato rafts by overlapping potato slices on the prepared pan in rectangular mounds. Each raft should consist be roughly 4 by 6 inches and consist of 3 or 4 shingled rows; you can use 3 or 4 slices of potato per row.
4. Roast the potatoes, rotating the pan halfway through, until golden brown and beginning to crisp, 30 minutes. Remove the pan from the oven.
5. Blot the fish fillets dry with a paper towel. Place one, skinned side down, on top of each potato raft. Top each piece of fish with 1 tablespoon butter, 2 sprigs thyme, and 2 lemon slices. Scatter the capers atop the fish and around the pan.
6. Return the pan to the oven and roast until the fish is flaky and opaque, about 15 minutes.
7. Transfer the potato rafts and accompanying fillets to individual plates, ideally with a big spatula. Serve hot.

The next ones I make will hopefully look more like the recipe.. . 

1. Hope you enjoy... 
2. God bless.. xo