Potato casserole with Provençal herbs and garlic, grilled dorade and courgette ribbons
A party on the plate.
Ingredients:
- 1 kg Cêlavíta potato cubes
- 10 g fresh herb sprigs; rosemary, thyme, oregano.
- 4 tbsp olive oil
- Coarse sea salt, to taste
- Pepper, to taste
- 2 small garlic bulbs, halved horizontally
- 1 yellow courgette, shaved into wide ribbons
- 1 green courgette, shaved into wide ribbons
- Little lemon juice
- 4 whole dorado, cleaned without scales
Preparation
Step 1:
Mix the potato cubes and fresh herb sprigs on a spacious baking dish and drizzle with about 3 tablespoons of olive oil, coarse sea salt and pepper. Place the 4 garlic halves, cut open side down, between the potato cubes.
Place the baking dish in a preheated oven (200°C) and bake for about 30 minutes until golden brown.
Step 2:
Meanwhile, heat a grill pan to grill the courgette ribbons until tender. Grill the ribbons on 2 sides. Leave them to cool on a large platter. Season the courgette ribbons with salt and pepper and a little lemon juice.
Step 3:
Coat the dorades all around with a little olive oil. Grill the dorades over medium heat until cooked all around. (About 5 minutes grilling per side, depending on the size of the dorado)
Step 4:
Serve the golden jacket potatoes with the courgette ribbons, grilled dorado, halved cooked garlic and a slice of lemon.
Tip: Grilling the courgette and dorade can also be done on the BBQ.
