Baked Snapper and Potatoes

6 Sep

In Finland potatoes are part of practically every meal. I have had my share of potatoes to last me a lifestyle, but this recipe is great for entertaining because you can cook the potatoes and fish together and frees you to visit with your guests. My sister in Finland pours cream over the fish before baking and she does not use the lemons.

  • bag of pre-sliced potatoes
  • 2 lemons, thinly sliced
  • 1/2 cup parsley, coarsely chopped
  • 4 boneless snapper filets
  • olive oil
  • 2 garlic cloves, sliced
  • 4 small sprigs of rosemary
  • sea salt and fresh ground pepper

Spray a large oven proof dish with olive oil. Place potato slices evenly on the dish; season with salt and pepper. Top potatoes with the parsley and lemon slices, saving four slices. Wash and pat dry the fish fillets. Rub the fish skin with olive oil and season with salt and pepper. Insert about 3 slices of garlic into the meaty side of each fillet. Place the fish fillets on top of the potatoes and lemon slices. Place rosemary sprigs under the fish. Top each fillet with a lemon slice. Drizzle with olive oil. Bake for 30-40 minutes in 350 degree oven


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