How to cook Baked Kingklip with Potatoes
- 2 kingklip (pink ling) bodies, without heads and tails (about 1 1/2 pounds total weight), cut into steaks about 1 inch thick
- 2 tablespoons olive oil
- Salt and pepper to taste
- 5 middle potatoes
- Juice of 1 lemon
- 2 red onion
- Season the fish with salt and pepper; drizzle with lemon juice and let stand to marinate for 30 minutes.
- Peel the potatoes and onion and cut into rings. Drizzle potato rings with lemon juice, to prevent them from turning dark.
- Soak the onion rings in lemon juice, dissolved in water in a ratio of 1:1, for about 30 minutes.
- Grease a baking dish with olive oil and lay the potatoes. Season with salt and pepper. Then lay the marinated onions and top with the fish steaks.
- Send in the preheated oven and bake for about 40 minutes at 355°F (180°C).
- Place the baked fish on serving plates with onions and potatoes. Drizzle the fish with lemon juice and serve.
The Baked Kingklip with Potatoes
recipe very easy to cook and so good!
If you have difficulties to buy pink ling
in the States, you can substitute cod, monkfish, red snapper, halibut, sea bass, grouper, tilefish, or a mixture.
This recipe for Baked Kingklip with Potatoes serves/makes: 6 servings
The Baked Kingklip with Potatoes recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pink Ling
(more Pink Ling
Preparation Method: Baked