Fish With Potatoes And Chard

Hello, Chefs! 😋

The summer season is here, and it's time to go a little lighter. Fish!
We eat fish all year round, but most of all in summer and when we're at the seaside. Today, it's our turn: a fish we call a croaker, also known as Trigla lyra (Latin) or the Piper gurnard.

It looks pretty scary, but locals and fishermen say it's still quite tasty. I have not tried it yet; this will be my first time. To top it off, there will be mashed potatoes with chard.

The ones I have are not very big, but reportedly, in the depths of the Adriatic Sea, they can grow up to three kilograms.

First, I clean by removing the head, all the fins, and the digestive tract because it's bitter. Only the central bone remains.
You could also do fillets, but they would be small and thin because the fish are not very big.

Next, for a side dish, there will be mashed boiled potatoes with chard.

Peel, wash, and cut the potatoes into chunks.

I have the last piece of frozen chard left from the freezer. We still need some peeled garlic cloves.

Almost everything is ready, just salt and pepper if needed, and a few tablespoons of olive oil.

Add the water to the pot and season with salt. When the water comes to a boil, add the potato chunks and let them boil for a few minutes.

After a few minutes, add the chard and cook until it is all soft, about 10 to 12 minutes more.

While the potatoes and chard are cooking over low heat, continue with the fish.
Salt the fish and roll it in flour.

😋 📷 😋

Take a frying pan, pour in plain sunflower oil for frying, and heat it over high heat.

Fry the fish for about 5-8 minutes until it is light brown or crispy. Turn them once during this process.

😋 📷 😋

The potatoes and chard are cooked. Drain the water.

In the same pot, heat two tablespoons of olive oil or more (it tastes better) and add the garlic.
As soon as you smell the garlic, please remove it from the heat, as it shouldn't brown, as it tastes bitter.
Add back the cooked potatoes and chard and mash everything together.