Baked redfish with Greek potatoes

Ingredients for Baked redfish with Greek potatoes

Instructions for Baked redfish with Greek potatoes

To prepare the Baked redfish with Greek potatoes recipe, please follow these instructions:

Greek lemon potatoes: turn on the oven at 250 degrees.
Shed or scrape potatoes, halvér them, and put them in a large heat-proof platter.
Squeeze the juice out of half of the lemon. Cut the other half into cubes.
Chop the garlic and cut the peppers into coarse pieces.
Mix lemon cubes, lemon juice, peppers, garlic, thyme, olive oil, olives, salt and pepper thoroughly together with the potatoes in the dish, and bake for 30 mins.

Tzatziki: Grate the cucumber coarse, and squeeze the juice out of the cucumber with the hands.
Stir in cucumber and pressed garlic in yoghurt, and season with salt and pepper.

Fish: cut the tomatoes into slices, and place them in a heat-proof platter taglagt greased with a little olive oil.
Cut in pieces of about Sealife centres 4 x 4 cm, and put them on top of the tomatoes. Baste the fish with a little olive oil, season with salt and pepper, and sprinkle with dried oregano or Rosemary.
Behind the fish and tomatoes 8-10 min. in the oven with the potatoes.

Serve the fish with Greek lemon potatoes, tzatziki and good bread.