I hope you're having a nice week.

Since I have a lot to study and work on, I haven't been cooking much, or rather, I've been cooking very quickly and for several days, as in the case of this fish recipe that I'm sharing with you today: it was my dinner yesterday and will be my dinner tomorrow. I could have a third meal, but my cats won't let that happen.

It's a light but substantial dish; the potatoes and sauce will leave you feeling satisfied. Guaranteed. Plus, if you're like me and you like fish, I'm sure you'll really like this recipe, which is simple and quick to make, but looks great whether you're eating alone or have guests.

Super short summary!

This recipe is very quick to make.

I marinated the fish in a mixture of butter, garlic, fresh lemon juice, dill, oregano, black pepper, and salt. I made diagonal cuts down to the bone so that it would bake faster. It was ready in 40 minutes in my little electric oven, at 350°F; you know it's done when the slits start to curl up, revealing the bone. While it was marinating, I cut potato slices and julienned onions and green and red peppers to make a bed for the fish; I rubbed everything with olive oil, garlic, sweet paprika, hot paprika, and salt. I add olives because they had been in the fridge for too long 😜 The result was good.

Serve it just like that...

Or add some fresh parsley for freshness and a better look.

I added parsley because I didn't prepare any salad. The dish was asking for something green 😋

INGREDIENTS

Fish:

• 700 gr clean amberjack (without the head; the head is for my soup! 😁)

Quick marinade:

• 1 heaping spoonful butter
• 2 tablespoons minced gralic
• 1 heaping spoonful dried oregano
• 1 spoonful dried dill
• 1 tablespoon freshly cracked black pepper
• 1 tablespoon salt

Side (Bed):

• 400 gr potato, peeled & sliced
• 1 medium size onion, julienned
• 1 cup julienned green and red bell pepper
• 1 teaspoon freshly minced garlic
• 1/2 tablespoon sweet paprika

THE PROCESS

I started by making the marinade so the fish could absorb the flavors while I prepared the bed.

I scooped out the butter, minced the garlic...

...and then measured the proportions of the rest of the ingredients for the marinade.

I made three diagonal cuts down to the bone in the piece of fish. This way it would bake faster, but these slits also allow me to see if the fish is cooked to the degree I want.

I made a paste with the ingredients of the marinade and covered the piece of fish the best I could. First, I used a spoon to spread the paste on the surface, and then I used my hands to push some of the paste between the slits.

While the marinade was working its magic, I prepared the vegetable bed. I peeled and sliced the potatoes and julienned the onion and peppers. It is important that the slices of potato are thin or the won't bake completely by the time the fish is done.

After all the ingredients were ready, it was time to season them. I sprinkled the salt, the sweet and hot paprika, the garlic that was left inside the mortar...

...drizzled enough olive oil and carefully rubbed it in the veggies with my hands.

The bed was ready to receive the marinated piece of fish and the olives.

A little more lemon and black pepper... and into the oven!

I baked it at 300°F x 40 minutes. Then I let it cool down for about half an hour so the fish would keep its juices.

Soon it was time to eat!

I like to drizzle with the light sauce that is made while the veggies bake.

I also like to put some fresh parsley on my plate, specially if I haven't fixed a fresh salad, like today.

How about you?

How do you like your baked fish?

Bon appetit!

All text and images are my own. I have taken the pictures with my Redmi 9T cell phone. And if any GIFs here, I've used GIPHY for all them.