Materials (for 4 people)
- 600 gr. potatoes, preferably organic, peeled and cut into thin slices (for the recipe choose Cyprus or Nevrokopi potatoes, ideal for the oven and very tasty)
- 60 ml of olive oil
- 2 teaspoons soup dried thyme, grated
- salt, freshly ground pepper
- 4 tongue fillets, weighing about 200 gr. each (if the fillets are smaller, we estimate from 2 per serving)
- 1 clove of garlic, peeled and very finely chopped
- 70 gr. breadcrumbs or wheat rusks (or white bread crumbs, stale)
- 1/2 bunch parsley (the leaves), finely chopped
Procedure
- Preheat the oven to 200 ° C.
- Put the potato slices, half the olive oil, half the thyme, salt and pepper in a medium fireproof pan and mix well by hand. Then, spread them in the pan and bake them for 15 minutes or until they turn pink.
- Turn the oven on the grill, leaving the temperature itself. Season the fish fillets with salt and pepper. Remove the pan from the oven and place the fillets on top of the potatoes, covering them.
- In a bowl, mix the remaining thyme, garlic and breadcrumbs or rusks (or bread crumbs) and with a teaspoon spread the mixture over the fillets. Pour over with the rest of the olive oil.
- Put the pan back in the oven, on one of the high shelves, and continue baking for another 4-5 minutes, until the fillets are cooked and the crust acquires a nice golden color. Distribute the fillets and potatoes on plates and sprinkle the chopped parsley on top.
What do we drink?
How about a new age resin, one that makes us proud?
Recipe: Manolis Aslanoglou
Source: Gourmet