Claypot Fish And Potatoes Recipes

BAKED FISH AND POTATOES WITH ROSEMARY AND GARLIC

Steps:

• 1. Turn on the oven to 400°F.
• 2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.
• 3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.
• 4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.
• 5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.

TROUT ALMANDINE WITH BRABANT POTATOES

Steps:

• Preheat the oven to warm, about 170 degrees F. Preheat an electric fryer to 365 degrees F and fry the potatoes until golden brown, drain and set aside, season with salt. Alternatively you may fry them on the stove in a Dutch oven.
• In a large saute pan, over medium heat, melt 4 tablespoons of the butter. Add the shallots, garlic, and potatoes, season with salt and pepper and saute for 2 minutes. Transfer the potatoes to the oven to keep warm while you are cooking the fish. Season the fillets, flour, and egg wash with the Essence. Dredge the fillets in the seasoned flour, coating completely. Dip each fillet in the egg wash, letting the excess drip off then dredge the fillets back into the seasoned flour, coating completely. Set aside.
• In a large cast-iron skillet set over medium heat, melt 4 tablespoons of the butter. Add the fillets and pan fry until they are golden brown, about 3 to 4 minutes on each side. Remove the fish from the pan, drain on paper towels set over a plate, then transfer to fish to the oven to keep warm. Wipe out the skillet. Melt the remaining 4 tablespoons butter. Add the almonds, season with salt and pepper and saute for 5 minutes or until the almonds are golden. Remove from the heat and stir in the lemon juice and parsley. To serve, spoon the potatoes in the center of each plate. Lay the fish on top of the potatoes. Then spoon the almond butter sauce over the fish.