For this recipe, I advise you to take young potatoes, so that they are exactly completely baked. Bake the perch whole or in large chunks – as you like. This does not affect the choice of temperature and cooking time. And what other nuances need to be taken into account in advance, I will tell you in detail further in the recipe.
Ingredients
- Sea bass - 1 piece
- Young potatoes - 350 g
- Bow purple - 1 piece
- Greenery - 0.5 beam
- Lemon juice - 2 tsp.
- Spices and seasonings - 2 tsp.
- Olive oil - 2 art.l.
Step-by-step cooking recipe
Boil the young potatoes in the peel for just a few minutes and lightly press down with a pusher.
Put the potatoes on parchment and sprinkle with chopped onions and herbs.
Sprinkle the peeled perch with lemon juice, rub with spices and put on top.
Pour olive oil over everything and bake for 25 minutes in the oven at 190 degrees.
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