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Centuries earlier than sheet pan dinners flooded our Instagram feeds, Mediterranean cooks have been devouring baked fish and potatoes with gusto. The basic components, which I’ve borrowed from Catalan cookery, is as follows: drape seasoned fish fillets (or, for those who’re not in a rush, an entire fish) over a mattress of par-roasted spuds, then bake every part collectively till the potatoes have sponged up the oceany juices.
In Spain, the potatoes we eat with fish are normally thinly sliced, swimming in olive oil, and roasted till meltingly smooth with brown, crackly edges. They’re referred to as patatas panaderas—actually, “bread baker’s potatoes”—they usually hark again to a time earlier than most Spaniards had ovens. The city panadero would roast vats of potatoes for patrons to take dwelling and serve with their meals. I typically daydream about this bygone period of peasants taking their each day catch to the city oven. What would they’ve chatted about whereas their fish sputtered within the flames?
Bronzino and gilt-head bream are the go-to fishes for getting ready “al horno” right here in Spain, however I like placing a Nordic spin on issues by substituting salmon for its oily richness. It performs splendidly with dill, however attain for no matter fillets look freshest at your native fish counter. The leftover roasted garlic may be swirled into buttery mashed potatoes, unfold on crostini, or stirred into mayonnaise to make a mellow aïoli.
Yield: 4
Time: 50 minutes
- ¼ cup plus 2 tsp. extra-virgin olive oil, divided, plus extra for drizzling
- 1½ tsp. kosher salt, plus extra
- 6 medium Yukon Gold potatoes, peeled and sliced ⅛-in. thick
- 1 giant yellow onion, thinly sliced
- 1 medium head of garlic, high third sliced off and discarded
- ¼ cup plus 1 Tbsp. dry white wine, divided
- 3 Tbsp. finely chopped parsley leaves
- 3 Tbsp. contemporary lemon juice
- 1 Tbsp. plus 2 tsp. finely chopped dill fronds, plus extra for garnish
- 2 tsp. finely grated lemon zest
- Freshly floor black pepper
- 4 skin-on salmon fillets (6–7 oz. every), pin bones eliminated
- 1 small lemon, sliced latitudinally into ⅛-in. rounds, seeded
Directions
- Place a rack within the middle of the oven and preheat to 400ºF. On a parchment-lined baking sheet, toss collectively 3 tablespoons of the oil, the salt, potatoes, and onion. Unfold in a good layer, then bake till the potatoes are browned on the edges and break aside when pierced with a knife, about 20–25 minutes.
- In the meantime, in a microwave-safe bowl, rub the pinnacle of garlic with 2 teaspoons of the oil. Pour in 2 tablespoons of the wine, cowl, and microwave on 50 % energy till very smooth and simply pierced with a toothpick, 7–10 minutes. When cool sufficient to deal with, squeeze six of the cloves right into a small bowl and use a fork to mash right into a paste. (Reserve the remaining cloves for an additional use.) Stir within the remaining tablespoon of oil, the remaining wine, the parsley, lemon juice, dill, lemon zest, and salt and black pepper to style.
- Take away the baking sheet from the oven. Utilizing a spatula, gently redistribute the potatoes to stop the perimeters from burning. Place the salmon skin-side down atop the potatoes, then slather the garlic combination evenly atop every fillet, permitting any extra to dribble down into the potatoes. High evenly with the lemon slices and drizzle with olive oil.
- Bake till the fish is flaky and practically opaque, 15–20 minutes. Sprinkle with extra dill and serve instantly.
