hAmour fillet in potatoes crust

 

 

 

 

 

 

 

 

 

 

 

 

 

cooking time 50 minutes

 

Hamour is, I think, the most common fish here in Middle East. Usually I find really big fish, so I prefer to  buy fillets.

Here hamours    are not so tasty and they need aromatic herbs to add  flavor..

I'm Sicilian and I know hundred way to cook a fish…..but this time I'll try "potatoes crust".

The result is really good looking (….but I forgot to take the final  photo.

for my guest the dish was also very good, but now you are the jury!

Laura

 

Ingredients for 4/5 persons

Hamour fillets 1 kg.

2 medium potatoes

20 desalted capers

A bunch of aromatic herbs (parsley, rosemary, thyme)

1 leek

Olive oil

Salt and pepper

 

Process:

take a baking tin big enough for the hamour  fillets, cover with baking paper (optional) and some olive oil.

Peel the potatoes and cut them very thin (I use potato peeler) or they'll not roast well, make a base and put washed and dried fillets on it.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Put on fish minced herbs, capers, cut leek, salt and pepper. Cover with potatoes, add herbs, some oil salt and pepper .

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake in preheated owen at 180/200° for 20/25 minutes, when potatoes will brown.

 

Notes

1)  fish must be sealed by potatoes so be careful in avoiding open parts

2)If you like the potatoes more crusty grill  two minutes

3)If you put the leek only outside the  taste will be more delicate.