Grapefruit Scented Fish Potato Slice
Delight your senses with this elegant Grapefruit Scented Fish Potato Slice, a wholesome dish that pairs tender white fish fillets with golden layers of thinly sliced potatoes, all infused with the vibrant zest and juice of fresh grapefruit. This oven-baked masterpiece combines the earthy aroma of fresh thyme and garlic with the tangy citrus kick of grapefruit, creating a harmonious balance of flavors. A drizzle of olive oil and a touch of butter ensure a beautifully crisp and buttery finish, while the gentle steaming under foil keeps the fish moist and flaky. Perfect as a light yet satisfying dinner, this recipe is a 55-minute wonder that will impress your family or guests with its sophisticated presentation and sublime flavor.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., cod or tilapia)
- 500 grams Potatoes
- 1 whole Grapefruit (zest and juice)
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves (minced)
- 4 sprigs Fresh thyme sprigs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 20 grams Unsalted butter
Instructions
Preheat your oven to 200°C (390°F). Lightly grease a large baking dish with olive oil.
Peel the potatoes and slice them thinly into rounds (approximately 2-3 mm thick). Pat the slices dry with a clean towel to remove excess moisture.
In a small bowl, combine 2 tablespoons of olive oil, minced garlic, and the zest of the grapefruit. Mix well.
Layer the potato slices evenly in the greased baking dish, overlapping slightly to create a shingled effect. Drizzle with half of the olive oil mixture, then sprinkle with salt and pepper.
Place the fish fillets on top of the potatoes. Season the fillets with a pinch of salt and black pepper. Drizzle the remaining olive oil mixture over the fish.
Squeeze the juice of half the grapefruit over the fish and potatoes. Cut the remaining grapefruit half into thin slices and place a few slices on top of each fillet for added flavor.
Scatter the fresh thyme sprigs over the dish. Dot the fish and potatoes with small pieces of butter to enhance the flavor and promote browning.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 15 minutes or until the potatoes are tender and the fish is cooked through (you can test with a fork—it should flake easily).
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with additional thyme sprigs if desired.
Serve warm and enjoy the delicate balance of flavors with the fresh citrusy aroma.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 553 mg | 24% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 5.4 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 900 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
