Oven-baked fish with potato scales and Mediterranean vinaigrette

Oven-baked fish with potato scales and Mediterranean vinaigrette

:: Ingredients ::

Ingredients:

  • 1 portion-sized sea bream / sea bass / cod (filleted and boneless)
  • 2 small potatoes

Vinaigrette Mediterranean (receipt here):

  • 50 ml Riesling Gardeny bittersweet vinegar
  • 100 ml extra virgin olive oil
  • ½ teaspoon salt
  • Lemon zest
  • 10 g toasted or caramelized sesame seeds
  • 10 g mixed fresh herbs (mint, basil, rosemary, thyme, parsley)

:: Preparació ::

  1. Col·locar el peix (amb la pell a sota) sobre una safata de forn.
  2. Pelar les patates i rentar-les bé. Fer-ne rodanxes molt fines.
  3. Sobre la peça de peix, col·locar les làmines de patata en forma d’escates, una sobre l’altra cobrint tota la superfície.
  4. Afegir un bon raig de vinagreta mediterrània (recepta aquí) per sobre.
  5. Coure al forn 15 minuts a 180ºC o fins que sigui daurat.
  6. Retirar del forn i servir calent.

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Mediterranean vinaigrette

Mediterranean vinaigrette

:: Ingredients ::

  • 50 ml Riesling Gardeny bittersweet vinegar
  • 100 ml extra virgin olive oil
  • ½ teaspoon salt
  • Grated lemon zest
  • 10 g toasted or caramelised sesame seeds
  • 10 g of a mix of fresh aromatic herbs:
    • mint leaves
    • basil leaves
    • rosemary leaves
    • thyme leaves
    • parsley leaves

:: Preparation ::

  1. Wash the aromatic herbs well and chop them very finely.
  2. In a bowl, mix the Riesling Gardeny bittersweet vinegar with the extra virgin olive oil.
  3. Add the chopped herbs, sesame seeds and salt.
  4. Grate a little lemon zest (to taste) and add it to the mixture.
  5. Mix everything well and serve immediately, or store in an airtight container until ready to use.

Did you like this recipe? Keep discovering how to use our vinegars and bittersweets dressings.

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