You can't talk about Liguria without mentioning its amazing supply of fresh seafood like this post for Stuffed Mussels. In addition to mussels, Liguria has an abundance of fresh fish such as stockfish and cod. In my mind, there's nothing better than a good fish recipe. This one for Ligurian Fish and Potatoes is light, easy to put together, and despite its simple ingredients, full of flavor.
Traditionally, this dish would be made with cod or stockfish. You can use any flaky white fish though, so I went with haddock. I also added onion and garlic for a little extra flavor. Normally this would just be seasoned with salt, pepper, parsley and olive oil. The results were fantastic. Served with some steamed vegetables like broccoli and zucchini make this quite a healthy meal (unusual for my site, I know).
Ligurian Fish and Potatoes
Adapted from the New York Times
2 medium potatoes
1/2 of a small yellow onion, diced
1 pound haddock (or any other flaky white fish)
2 cloves garlic, minced
- Preheat oven to 400 degrees.
- Peel the potatoes and slice thinly, about 1/8 of an inch. A mandolin works wonderfully for this. Place the potatoes in a layer in a baking dish. Sprinkle with the diced onions.
- Drizzle the potatoes and onions with olive oil and season with salt and pepper. Toss the potatoes to coat evenly. Bake the potatoes for 30 minutes.
- Season the fish with salt and pepper on each side.
- When the potatoes have finished baking, place the fish on top of the potatoes in the baking dish. Drizzle the fish lightly with olive oil, and sprinkle with the minced garlic. Return to the oven and bake for another 10-12 minutes until the fish is cooked through, flaking apart easily.
- Top with dried parsley. Serve hot.
Ryan's rating of Ligurian Fish and Potatoes - 5.
1 - Awful. If you make this again I'll shove a fork in my eye.
2 - Meh. It's not my favorite, but I won't threaten self-harm if it shows up again.
3 - Good. I wouldn't feel forced to order a pizza behind your back.
4 - Great! I will fight you for the leftovers.
5 - Love it! Make it again tomorrow. Or immediately and I will bathe in it.