Foil baked hake fillet with sweet potato salad

Ingredients for Foil baked hake fillet with sweet potato salad

Instructions for Foil baked hake fillet with sweet potato salad

To prepare the Foil baked hake fillet with sweet potato salad recipe, please follow these instructions:

Peel the sweet potatoes and share them on along. Cut them into centimeter thick pieces and place them on a baking sheet with wax paper. Season with thyme, Rosemary, salt and pepper. Sprinkle a few tablespoons. olive oil over. Bake potatoes in oven 15 minutes at 200 degrees c. warm air. Feel the after with a knife if they are tender. Cool the potatoes.

Cut the thin set of legs in the middle of the fillet away. Put the fish on a platter and rub it with salt and thyme. Drizzle lemon juice over and let it pull cold 1 hour. DUP fillet dry and place it on a large piece of aluminum foil clear oil.

Cut the tomatoes into slices, put them close on the fish and give them salt and pepper. Wrap the foil on the fish and put it in the oven about 20 minutes at 200 degrees C hot air, for the flesh is firm and white.

Chop the onion skalotte. Grate the tonsils on a dry hot skillet. Mix all the ingredients in a bowl. Drizzle olive oil over and season with salt and pepper to taste and lemon juice.

Server fish in alupakken along with the salad and coarse bread, which can be dipped in the powerful fish wetness.