Italian Fish n' Chips

by Helen Deehan - Date: 2007-01-20 - Word Count: 241 Share This!

Thanks to Mama D'Aguanno (Giovanni's mum) for this recipe. It's a version of the classic British Fish n' Chips.

Italian Fish n' Chips - 4 Servings x8 Fillet of Sea Bream x8 large Potatoes Fresh Rosemary Dried Parsley Olive Oil Salt and Pepper

Before you start you need to make sure your potatoes are slightly chilled, so if you keep them in a larder I recommend putting them in the fridge for an hour of so.

Line a deep baking tray with greaseproof paper, and rub a little olive oil over the top.

Place the fillets of Sea-bream onto the greaseproof paper, drizzle over with a little olive oil, sprinkle some dried parsley and season all the fillets with sale and pepe.

Take the potatoes (skin on and washed) and slice thinly using a mandolin. A trick is to chill the potatoes in the fridge, as this will help slice them easier. Rub some olive oil into the potatoes, so they are all coated.

Start to layer the potatoes on top of the sea bream, 8 large potatoes should give you at least 2 layers. On top of each potato layer sprinkle over a few sprigs of rosemary.

Finish the top with a little more olive oil and sale. Then bake in a preheated oven at approx. gas mark 7 for 30-40 minutes until the potatoes are cooked through and crispy.

Serve with a fresh green salad or steamed long stemmed broccoli. Why not visit for more great recipes.

Related Tags: diet, fish, recipe is a website dedicated to recipes across the med! Helen Deehan brings the tastes of England, Italy, France & Switzerland into your kitchen.

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