Lemon Fish with Herb Crust and New Potatoes

Lemon Fish with Herb Crust and New Potatoes

Tender sole with an aromatic ginger and mint crust, accompanied by lemon potatoes.

Type: Main Dishes

Cuisine: Mediterranean

Keywords: Lemon-crusted fish|baked fish with potatoes|herb crust for fish|lemon fish fillet|one-pan dinner|fish with parsley and cilantro|easy Mediterranean cuisine|crispy fish fillet|healthy family meal|baked Lenten recipes

Recipe Yield: 4 servings

Calories: 320 kcal

Preparation Time: 20M

Cooking Time: 15M

Total Time: 35M

Recipe Ingredients:

• 2 sole
• Cilantro
• Mint
• 1 lemon
• Ginger
• 500 g baby potatoes
• Breadcrumbs

Recipe Instructions:

Mix crust:

Grate ginger and garlic; chop herbs and mix with oil and breadcrumbs.

Prepare fish:

Clean the fish, season with salt and pepper, and place lemon slices on the flesh.

Apply crust:

Cover the fillets with the herb mixture, pressing to make it stick.

Bake fish:

Cook at 180°C for 12-15 min until the crust browns.

Cook potatoes:

Boil baby potatoes with skin, drain, and season with lemon and salt.

Editor's Rating:
4.8

Recipe for Lemon-crusted Fish with Herbs and Baby Potatoes

This dish combines the freshness of the fish with the citrus touch of lemon, enhanced by an herb crust that provides texture and aroma. The small and flavorful baby potatoes perfectly complement this homemade recipe, easy to prepare and sure to stand out at any family or special meal.

Preparation time

Knowing the right time for each stage will help you organize better in the kitchen.

• Preparation: 20 minutes
• Cooking: 15 minutes
• Total: 35 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the crusted fish

• 2 headless sole
• 1 small bunch of cilantro
• 1 small bunch of spearmint
• 1 lemon
• 1 clove of garlic
• 5 cm fresh ginger
• Salt to taste
• Pepper to taste
• 2 tablespoons breadcrumbs
• Extra virgin olive oil

For the baby potatoes

• 500 g cambray potato
• Juice of half a lemon
• Salt to taste
• Olive oil

If you can't find cambray potatoes, you can substitute them with small baby potatoes or new potatoes, which have a similar texture and cook quickly. In that case, make sure to wash well and keep the skin to preserve flavor and nutrients.

Utensils we will use

• Oven
• Baking tray
• Baking paper
• Medium bowl
• Sharp knife and cutting board
• Small grater
• Mixing spoon
• Pot for cooking potatoes
• Strainer

Preparation

1. Prepare the fish

1. Clean and season: Wash the sole under cold water and dry with kitchen paper. Then, season both sides of the fish with salt and pepper carefully so as not to break the flesh.
2. Prepare the tray: Cover a baking sheet with parchment paper to prevent the fish from sticking and set it aside to have everything ready.
3. Mix the crust: Grate the garlic clove and ginger into a bowl. Finely chop the cilantro and mint, and add them to the bowl. Add a drizzle of olive oil, the juice of half a lemon, a pinch of salt, and another of pepper. Mix well so that the flavors integrate; this mixture will bring freshness and a vibrant touch to the crust.
4. Incorporate lemon: Cut the other half of the lemon into very thin slices or small pieces. Make small cuts in the flesh of the sole and insert the lemon pieces or slices into them. This will help the fish have a more pronounced and fresh flavor.
5. Apply the crust: Spread the herb mixture over each sole, making sure to cover the entire surface. Then, sprinkle breadcrumbs on top to give it that crispy touch. Finally, add a drizzle of olive oil over the crust so it browns better in the oven.

2. Cook the fish

1. Preheat the oven: Make sure the oven is at 180 °C before putting in the fish; this way it will cook evenly.
2. Bake: Place the tray in the oven and let it cook for 10 to 15 minutes. Observe that the crust browns and the fish flesh becomes firm, but avoid overcooking it so it doesn't dry out.

3. Prepare the baby potatoes

1. Wash and cook: Wash the baby potatoes with their skin to preserve their nutrients. Boil them in salted water until tender when pierced, approximately 15 minutes, depending on the size.
2. Drain and season: Use a colander to remove the water. While still hot, add a little lemon juice, salt, and olive oil to enhance their flavor and add shine. Mix carefully so that the lemon does not overpower the natural flavor of the potato.

To finish and serve

Remove the bay leaves or any elements you added for flavoring during cooking. Serve the fish hot, accompanied by the freshly seasoned baby potatoes. This dish is delicious with a fresh salad, such as the endive and fennel salad with apple to contrast the citrus and herbal flavors of the fish. If you want to vary the side dish, you can also choose white rice or steamed vegetables.

Nutritional Information

• Calories: 320 kcal
• Proteins: 35 g
• Fats: 10 g
• Carbohydrates: 20 g
• Fiber: 3 g

These values are estimates per serving and may vary depending on ingredients and cooking methods.

5 keys for perfect lemon fish with herb crust and cambray potato

To ensure the fish remains juicy and the crust crispy, it's important to pay attention to a few details during preparation and cooking. First, the quality of the fish is key; preferably fresh or properly thawed in refrigeration to prevent it from losing texture. Second, the herb mixture should be fresh and finely chopped so that it adheres well to the fish. Third, don't let the breadcrumbs burn in the oven; control the time by watching for a golden color. Fourth, don't overcook the potatoes; being tender is enough for them to maintain their shape and flavor. Finally, adding lemon to the flesh provides acidity without losing juiciness, but it should be in thin, well-distributed slices to prevent the fish from becoming bitter.

These points ensure balanced results that enhance natural flavors, making the dish a success at any table.

When is it ideal to enjoy it?

This lemon fish with herb crust and baby potatoes is perfect for a family meal during the weekend or to surprise your guests at an informal dinner. The lightness and freshness of the fish, along with the citrus touch, make it especially suitable for spring and summer, when a nutritious meal without excess fats is desired. Furthermore, its simple preparation allows it to be made quickly, ideal for enjoying after an exhausting day without complications. It is also an excellent option as a main course for special celebrations that seek authentic flavors without complicating the cooking.

Comparison table with similar recipes

Share your experience

Trying this recipe is taking a step towards simple and delicious cooking with natural ingredients. Share how it turned out for you, what herb combinations you used, or if you preferred another side dish with cambray potatoes. Cooking is always a space to experiment and improve, so your experience can inspire others to enjoy the flavor and texture of this lemon-crusted fish.

Culinary glossary

• Crust: Crispy layer that forms on the surface of food when baked, usually made with breadcrumbs, herbs, or nuts.
• Cambray potato: Small, round potato, similar to a mini new potato, with thin skin and delicate flavor, ideal for quick side dishes.
• Fresh herbs: Aromatic plants like cilantro and spearmint that bring freshness and natural aroma to the dish.
• Grate: The action of breaking down an ingredient like garlic or ginger into very small pieces using a grater.
• Season with salt and pepper: Season with salt and pepper to enhance the basic flavors of the ingredients.