Fish with Creamy Potatoes

Marielle Henaine
Lenten recipes can be as economical and yielding as you want. For example, this recipe for Fish with Creamy Potatoes is a great option for a filling dish because the potatoes are prepared in the oven with capers and a gratin.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 potatoes
  • water
  • 4 fish fillets, 200 g
  • 1 tablespoon olive oil
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon parsley, finely chopped
  • salt and pepper
  • 1 cup whipping cream
  • 1/2 cups evaporated milk
  • 2 tablespoons butter, melted
  • 1 tablespoon nutmeg
  • 1/2 cups capers
  • 1 cup Manchego cheese
  • salad, fresh, to accompany
Preparation
15 mins
25 mins
Low
  • Preheat the oven to 180°C.
  • On a cutting board, slice the potatoes and place them in water to prevent oxidation.
  • In a pot with boiling water and salt, cook the potatoes until slightly tender. Remove and place in ice water to stop the cooking, drain.
  • Season the fish with olive oil, garlic, parsley, salt, and pepper. Set aside.
  • Mix the heavy cream with evaporated milk, melted butter, nutmeg, salt, and pepper.
  • In a baking dish, place a bit of the sauce, arrange the potatoes, cover with more sauce, add the fish and finish with more sauce, add the capers, sprinkle with manchego cheese, and bake for 20 minutes.
  • Serve, and accompany with fresh salad.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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