In a 200 °C oven for 10 to 12 minutes: that is all a saithe fillet needs. Its firm flesh does not fall apart, which makes it the ideal fish to cook straight on top of the vegetables. A weeknight recipe, one dish, four people.
- Serves 4
- Total time: 25 minutes
Ingredients
- 4 Icelandic saithe fillets (600 to 700 g)
- 500 g baby potatoes, halved
- 2 courgettes, in thick rounds
- 2 lemons (1 sliced, 1 for juice)
- 2 garlic cloves, crushed
- 3 tbsp olive oil
- A few sprigs of fresh thyme
- Salt, freshly ground pepper
Method
- Preheat the oven to 200 °C. Toss the potatoes and courgettes with 2 tablespoons of oil, the garlic, thyme, salt and pepper. Spread in a large dish.
- Roast the vegetables on their own for 15 minutes, until the potatoes start to brown.
- Meanwhile, pat the saithe fillets dry, season with salt and pepper, and drizzle with the juice of one lemon and the last spoon of oil.
- Take the dish out, push the vegetables to the sides and lay the fillets in the centre. Cover them with lemon slices.
- Return to the oven for 10 to 12 minutes. The fish is done when the flesh is opaque and flakes under a fork. Serve at once.
The right product
For this recipe, take the ready-portioned fillets: Our skinless saithe fillet portions, delivered chilled in 24 to 48 hours.