Ingredients
Instructions
- Preheat the oven to 200°C (400°F)
- Pat the fish dry with paper towels and score diagonal cuts on both sides
- Mix olive oil with minced garlic, half of the fresh herbs, salt, and pepper
- Rub the herb and oil mixture all over the fish, including inside the cavity and into the cuts
- For the potato rosettes, boil the peeled potatoes until tender, then mash them with cream, butter, nutmeg, salt, and pepper until smooth
- Transfer the mashed potatoes to a piping bag fitted with a large star tip
- Place the fish on a lined baking tray and arrange lemon slices around it
- Bake the fish for 20-25 minutes until it flakes easily with a fork
- While the fish is baking, pipe the potato mixture into rosettes on a separate baking sheet
- During the last 10 minutes of fish cooking, put the potato rosettes in the oven to heat through and get slightly golden on top
- Before serving, sprinkle the fish with remaining fresh herbs and edible flower petals
- Serve hot with the potato rosettes and lemon slices
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