Mediterranean Fish on Herbed Potato Gratin

Mediterranean Fish on Herbed Potato Gratin is a tender fillet of white fish that sits on top of a new potato and cheese gratin. The fish is cooked with Mediterranean vegetables in a sealed parcel keeping the fish moist and retaining all the flavour.

It’s pretty automatic to pair wine with food, but have you considered having a beer with your meal?  Sharps Brewery, who are based in Cornwall, have designed their Connoisseur range to profile
the best ingredients and be the perfect partner to quality food, and
demonstrates the skill of Sharp’s head brewer, Stuart Howe, for whom innovation
in brewing is perpetual. With this first vintage, Stuart has designed and
brewed three very different beers, each one born out of his passion for beer
and love of aroma and flavour, balance and precision. 

The Connoisseurs
Choice 2011 range offers drinkers three unique beers: Quadrupel Ale 2011, Single
Brew Reserve 2011 and Honey Spice Tripel 2011 (available on Sharp’s webpage,
select beer retailers and restaurants now.) Quadrupel Ale at 10% ABV is dark
ruby in colour with a full bittersweet fruitiness and warming finish while Single
Brew Reserve 2011 at 4.5% ABV is a showcase for the noblest of hops, the Czech
Saaz. The third in the range, Honey Spice Tripel 2011, at 10% ABV is an
effervescent and refreshing beer with spice and fruit notes with a long dry
finish.

Single Brew Reserve 2011 at 4.5% ABV is
a showcase for the noblest of hops, the Czech Saaz. Whole cone Saaz, fresh from
the harvest are used to dry hop the beer during maturation. Mid golden in
colour, this ale has a fresh, herbal lemon aroma. In the mouth, light barley
sugars give way to a perfumed bitterness. The finish is dry, clean and
exquisitely appetising. Serve as an aperitif or pair with light dishes such as
fresh salads or grilled white fish. 

More fish recipes

• Cheesy Haddock and Potato Bake
• Low Calorie Fish Pie
• Mackerel with Madeiran Special Sauce

Mediterranean Fish with Herbed Potato Gratin

Janice Pattie

A tender fillet of white fish that sits on top of a new potato and cheese gratin. The fish is cooked with Mediterranean vegetables in a sealed parcel keeping the fish moist and retaining all the flavour.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine British

Servings 4

Calories 555 kcal

Ingredients

For the potato

• 800 g new potatoes
• 100 g Gruyere cheese grated
• 2 tbsp olive oil
• 1 tbsp mixed chopped fresh herbs rosemary, thyme, marjoram
• salt and pepper
• 4 Tilapia Fillets
• 2 medium courgettes
• 4 tomatoes
• 2 cloves garlic
• 1 tbsp olive oil
• salt and pepper
• 4 large basil leaves

Instructions

 

For the potatoes

• 800 g new potatoes
  Quarter the potatoes and boil until just soft.
• 100 g Gruyere cheese, 2 tbsp olive oil, 1 tbsp mixed chopped fresh herbs, salt and pepper
  Mix one tbsp of olive oil, cheese, the herbs and seasoning into the potatoes.
• 2 tbsp olive oil
  Put the second tbsp of olive oil in the bottom of an ovenproof dish and put in the oven at 200C.
• Press the potato mixture into the base of the dish and bake for 30 minutes.

For the fish

• 1 tbsp olive oil
  Oil four pieces of foil.
• 4 Tilapia Fillets
  Place the fish fillet on the foil.
• 2 medium courgettes
  Slice the courgettes and divide between the four parcels,
• 4 tomatoes
  Slice the tomatoes and divide between the parcels.
• 2 cloves garlic
  Peel and slice the garlic and divide between the parcels.
• 4 large basil leaves
  Tear the basil leaves and add to the parcels.
• salt and pepper
  Season with salt and freshly ground pepper.
• Fold up the foil into a tight parcel and place on a baking tray.
• Bake in the oven for 15-20mins at 200C.

To Serve

• After 30 mintues, remove the potato dish, loosen around the edges and turn onto an ovenproof plate, put it back into the oven for 5 minutes to brown.
• Remove the plated potato gratin and divide it into four slices.
• Place the potato slice onto the plate.
• Open the fish parcel and, using a fish slice, lift the fish and vegetables and place on top of the potato gratin.

Nutrition

Calories: 555kcalCarbohydrates: 43gProtein: 48gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 113mgSodium: 199mgPotassium: 1936mgFiber: 7gSugar: 7gVitamin A: 1567IUVitamin C: 76mgCalcium: 327mgIron: 3mg

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