Half an Hour to Cooking Extraordinary Lemony whole fish baked with potatoes + Jerusalem artichokes
Do you want to know ways to get through the week with healthful but satisfying meals that will make you feel happy? This healthful, fast but tasteful Lemony whole fish baked with potatoes + Jerusalem artichokes recipe is the answer.
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To cook an extraordinary Lemony whole fish baked with potatoes + Jerusalem artichokes, below are the ingridients required:
- Use 1 of whole white fish, such as Pollock, whiting or bass.
- Get 40 g of softened butter.
- Use 3 sprigs of fresh thyme.
- Prepare of For the roast veg.
- Take 500 g of Jerusalem artichokes.
- Use 500 g of potatoes, I used lovely red-skinned Alouette.
- Prepare 1.5 of lemons.
- Use 2 sprigs of rosemary.
- You need 4 cloves of garlic, unpeeled and bashed.
- Prepare of Olive oil.
After readying the materials, now you are good to make your 5-star Lemony whole fish baked with potatoes + Jerusalem artichokes by following the instructions on this section:
Jerusalem artichokes discolour quickly, so after cutting to size, immerse in a bowl of water with a squeeze of lemon juice or a splash of white wine vinegar added. With thousands of miles of coastline, it is not surprising that Greeks have developed numerous delicious ways of preparing fish. Place the Jerusalem artichokes and potatoes in a mixing bowl and season with the salt, black pepper, and cayenne. Wash the Jerusalem artichokes, cut them into slices ¼-inch thick, and add to the potatoes. Jerusalem artichokes, often called "sunchokes" are native to North America and are no relation at all to artichokes.
Recipe : Lemony whole fish baked with potatoes + Jerusalem artichokes
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