Baked San Pietro (John Dory) Fillets

cooked fish

For something easy and light, any white fish fillets or in this case I used San Pietro was made Venetian style inspired by a recipe from a cookbook by Emilia Valli. Instead of frying the fish and topping with a tomato caper sauce, I decided to make a baked version.

(2 persons)

  • 2-3 white fish fillets
  • 2-3 medium sized potatoes, peeled and sliced
  • 1 large onion , sliced
  • 1 carrot julienned
  • 1 medium tomato, sliced
  • 1 quarter of a lemon
  • 2 tbp of chopped parsley
  • olive oil
  • 2 tsp of capers
  • salt and pepper to taste

Preheat the oven to 180 degrees C. Put the rack in the middle part of the oven. Butter a overproof dish well , leave aside.

In a saute pan, heat 1 tbp of olive oil and put in the sliced potatoes, saute for about 2 mins, until browned slightly. Add  1/2 cup of water for the potatoes to cook and soften. Sprinkle with a little salt. Leave for about 8 mins, adding a little bit more water if the liquid is absorbed by the potatoes. Once the potatoes are cooked through, dish them out onto the buttered dish in one single layer – spreaded out.

Place the same saute pan on medium fire , and add 1 tbp of olive oil and now saute the onions and carrots, add 1tsp of brown sugar. Saute until the vegetables have softened about 5 mins. Switch off the fire.

Place the fish fillets on top of the potatoes , season them with salt and pepper , drizzle olive oil (2 tbp) and the juice of the quarter lemon over the fish. Add the sliced tomatoes on top of the fish. Distribute evenly the fried carrots and onions on top of the fish & tomatoes, followed by the chopped parsley and 2 tsp of capers. (If you wish you can add a splash of dry white wine (1/4 cup) ). Sprinkle again with a pinch of salt and freshly ground pepper over it.

uncooked

Cover the dish loosely with an aluminium foil  and place it in the oven , lowering the temperature to 160 degrees C. Let the fish bake for about 20-30 mins depending how thick your fillets are. Test the fish doneness, by using a butter knife and pry a slice of fish gently, it should look cooked – opaque and yet moist. Turn off the oven and let the fish rest for about 1 min before taking it out of the oven.

Serve with any of your favourite side vegetables.

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