How to Cook Tasty Roast Potatoes and Fresh Fish Sauce

Roast Potatoes and Fresh Fish Sauce. Slice the vegetables and set aside. Add the Mackerel and stir for. This recipe for whole roasted fish with green sauce makes good use of garden herbs, and the accompanying smashed potatoes make for a hearty meal.

Garnish with cilantro leaves and serve hot. Slide a thin metal spatula underneath each stack of potatoes and fish, gently transfer the whole shebang to a plate, and serve immediately. Meanwhile, score fish skin in a few places with a paring knife and season fillets with salt and pepper. You can cook Roast Potatoes and Fresh Fish Sauce using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Roast Potatoes and Fresh Fish Sauce

1. Prepare 10 of irish potatoes.
2. Prepare to taste of salt.
3. Prepare of veg oil.
4. Prepare dash of black pepper.
5. Prepare 1 of fresh croacker fish (grilled).
6. It's 5 of fresh tomatoes diced.
7. You need 3 of fresh pepper diced.
8. Prepare 1 of big onions diced (ring).
9. Prepare 2 of knorr cube.
10. You need dash of oregano.

You can use halibut, grouper or cod for this simple Mediterranean baked fish recipe, so just choose what looks best at your market. Look for herbes de Provence, an aromatic spice blend, at most grocery stores. Prepare the potatoes: Cut up the potatoes into wedges or cubes. Transfer the potatoes to a baking sheet, season with salt and pepper, drizzle with olive oil and add half of the garlic sauce over them.

Roast Potatoes and Fresh Fish Sauce step by step

1. Preheat oven 180degree; peel the back of irish potatoes and wash cut into desired shape, toss in black pepper and salt and a little oregano and toss everything together, layer in a baking dish and place in the oven to 20mins.
2. Heat up frying pan and add veg oil, once its hot, add slice onions after about a mins, add tomatoes and fresh pepper, stir and add the grilled crocker fish fish, lower heat and cover the pot for and let it cook for about 4 minutes.
3. Stir in salt, knorr cube and oregano, still on low heat; stir and allow it simmer for another 5 minutes then turn off the heat..
4. Remove potatoes from the oven and serve with fish sauce.

Arrange the asparagus and potatoes on a large parchment-lined baking sheet. Wash and dry the fresh produce. Arrange in an even layer on one side of the sheet pan. While the brussels sprouts roast, pat the fish dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend.