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..
- Preheat the oven to 425 degrees F with a rack in the center position. Line a sheet pan with parchment paper.
- In a large bowl, toss the potatoes with the olive oil, garlic, salt, and pepper until thoroughly coated.
- 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.
- Roast the potatoes, rotating the pan halfway through, until golden brown and beginning to crisp, 30 minutes. Remove the pan from the oven.
- 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.
- Return the pan to the oven and roast until the fish is flaky and opaque, about 15 minutes.
- 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.. .
- Hope you enjoy...
- God bless.. xo