Lemony whole fish baked with potatoes + Jerusalem artichokes is the first thing that comes to most people’s mind when it comes to a perfect meal. Today, we will provide you procedures on cooking a appetizing Lemony whole fish baked with potatoes + Jerusalem artichokes.
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First of all, here are the ingridients that you should ready to serve Lemony whole fish baked with potatoes + Jerusalem artichokes:
- Get 1 of whole white fish, such as Pollock, whiting or bass.
- Get 40 g of softened butter.
- You need 3 sprigs of fresh thyme.
- Take of For the roast veg.
- Use 500 g of Jerusalem artichokes.
- Get 500 g of potatoes, I used lovely red-skinned Alouette.
- Prepare 1.5 of lemons.
- Prepare 2 sprigs of rosemary.
- Use 4 cloves of garlic, unpeeled and bashed.
- Provide of Olive oil.
After preparing the ingridients, now we are set to make our yummy Lemony whole fish baked with potatoes + Jerusalem artichokes:
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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