How to cook Baked Pink Ling with Potato Scales
- 1 pink ling (kingklip) body, without head and tail (about 1 1/2 pounds), cut into 4 pieces
- Salt, pepper and spices to taste
- 2 teaspoons sour cream
- 2-3 small russet (baking) potatoes
- 2 fresh tomatoes, sliced
- 1 onion, sliced
- 1-2 red bell pepper, removed seeds and sliced
- 2 ounces cheese, grated
- 1 teaspoon lemon juice
- 1-2 tablespoons olive oil
- 1-2 sprigs dill
- Season the fish pieces with salt, pepper and spices. Drizzle with lemon juice. Lay the fish on foil, greased with olive oil.
- Peel and slice the potatoes thinly (you can use a kitchen mandoline slicer).
- Grease the fish pieces with sour cream. Lay the potato slices on top of the fish in an overlapping pattern to simulate fish scales. Salt a little.
- Sprinkle the grated cheese over the potatoes. Put the sliced vegetables around the fish and top with the dill sprigs.
- Loosely wrap the fish with foil and tightly seal the edges.
- Send in the preheated oven and bake for about 25 minutes at 355°F (180°C). Then carefully open the foil and bake for another 10-15 minutes until golden brown.
- Serve the Baked Pink Ling with Potato Scales hot with baked vegetables.
The Baked Pink Ling with Potato Scales
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 Pink Ling with Potato Scales serves/makes: 4 servings
The Baked Pink Ling with Potato Scales recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pink Ling
(more Pink Ling
Preparation Method: Baked